Shrimp and Bacon on Buttermilk Corn Pancakes · Faith Middleton's Food Schmooze

Name: Shrimp and Bacon on Buttermilk Corn Pancakes · Faith Middleton's Food Schmooze
Ingredients: shrimp for four (cooked and shelled); 1 cup fresh cilantro (diced); 2 cups cherry tomatoes (halved); cooked bacon (crumbled); 1 cup frozen corn; 2 eggs; 2 cups buttermilk ((or 2 Tbsp. white vinegar + 2 cups milk, left to stand for 10 minutes)); 2 tbsp vegetable oil; 1 1/2 cups cornmeal; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 tsp sugar; 4 scallions (trimmed and chopped from white to to beginning of green)

foodschmooze.org

Cornbread, corn muffins, corn pudding—if it’s corn-centric, I’m all in. That’s why I love to serve savory corn pancakes for supper. I like to think of a corn pa

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Ingredients

shrimp for four (cooked and shelled)
1 cup fresh cilantro (diced)
2 cups cherry tomatoes (halved)
cooked bacon (crumbled)
1 cup frozen corn
2 eggs
2 cups buttermilk ((or 2 Tbsp. white vinegar + 2 cups milk, left to stand for 10 minutes))
2 tbsp vegetable oil
1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp sugar
4 scallions (trimmed and chopped from white to to beginning of green)