Cornmeal Skillet Cakes with Bacon and Ginger Butter

Okay, so I may have completely stolen this idea from Kennet’s wonderful brunch menu, but it was the first dish I thought of when I looked at the fresh ginger offered by Blooming Glen Farm at the Headhouse market. Who knew it would be the perfect early fall dish because that’s when the ginger is harvested?


Cornmeal Skillet Cake with Bacon and GInger Butter

1 cup cornmeal (I used a very fine grind and a much rougher grind mixed together for a really pleasing texture)
1/4 cup spelt flour
2 tbsp baking powder
pinch salt
1 tbsp sugar

In a bowl, mix cornmeal with spelt flour, baking powder, sugar and salt.

In another bowl, mix buttermilk and egg.

Cut bacon into small strips and cook at low heat divided into two small skillets until some fat is rendered and bacon is crisp. Using a slotted spoon, remove bacon to paper towel. Pour rendered fat into small bowl to cool slightly before pouring into liquid ingredients. Quickly saute ginger in one of the pans to cook slightly before mixing into butter.

Combine liquid ingredients with dry and stir in bacon. Heat skillets to medium and pour mixture into two skillets. Cook for a few minutes on each side.

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