|Cornmeal Griddle Cakes from Midwest Living|
I read with particularly interest in last month's issue the many uses for sweet corn. It's a staple of Indiana summers--we've received many ears in our CSA box already, not to mention the truckloads of the stuff at our farmer's market. I know I run the risk of having my Hoosier status revoked (and my in-laws may disown me if they read this), but I'm not a huge fan of corn on the cob. I think we parted ways sometime around the four years I was in braces and I never really returned to its buttery embrace. So I loved getting some ideas on other ways to incorporate this great, seasonal produce into our meals.
Cornmeal Griddle Cakes with Sauteed Corn caught my eye because it comes in the form of a pancake, so the arrow will actually consider eating it. Always a plus when I can save myself some effort and just cook one thing for all of us. Plus it called for bacon. (Need I say more?) When I realized I could purchase some freshly ground cornmeal during our tour of the Grist Mill at Spring Mill State Park, I knew I was in a position to elevate this dish to a truly locally-grown delight.
|Cornmeal from Spring Mill State Park|
This post is a part of Wanderfood Wednesday at Wanderlust & Lipstick.