Corn Griddle Cakes with Sausage

Ingredients

• •½ cup unsalted butter
• •½ cup honey
• •1½ tablespoons orange zest
• •1 to taste kosher salt and pepper
• •6 tablespoons unsalted butter
• •¾ cup breakfast sausage
• •1½ cups corn kernels
• •1 cup yellow cornmeal
• •½ cup whole wheat flour
• •1 tablespoon sugar
• •1 teaspoon kosher salt
• •1 teaspoon black peppercorns
• •½ teaspoon baking soda
• •¼ teaspoon baking powder
• •1 pinch cayenne pepper
• •1¼ cups buttermilk
• •2 whole eggs
• •6 whole scallions
• •chopped

Cooking Instructions

1. 1.

   Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.

   5 min

2. 2.

   Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)

   8 min

3. 3.

   Cook sausage in a 10" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5-6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.

   15 min

4. 4.

   Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.

   5 min

5. 5.

   Heat 1 tablespoon clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2-3 minutes. Turn cakes over and cook until browned, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.

   20 min