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Fluffy Corn Cakes with Bacon and Maple Syrup


Crispy bacon and maple are syrup are my favorite way to serve these, but they are also good with butter melting over the top, or with a dollop of sour cream.


2 large eggs

1½ cups buttermilk

Salt and pepper

1 (16-ounce) can cream-style corn

3/4 cup corn kernels, fresh or frozen

1 ½ cups self-rising flour

2 Tablespoons yellow corn meal

Canola oil for frying

1 pound thick-sliced bacon, cooked

Maple syrup



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