Bourbon-spiked corn cakes from Food52

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Notes about this recipe

  • dinnermints on October 02, 2016

    These were just okay. I doubled the recipe (except for the salt) and used a scant 1/4 cup of batter per pancake for a total of 12 cakes. We ate them for breakfast with maple syrup, but maybe they'd be better with a little fresh jalapeno and under a pile of pulled pork. Also, I'm sure they'd be better with fresh corn - I used frozen corn since corn is otherwise not in season now. Couldn't really taste the bourbon.

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