Jalapeno Cheddar Corn Cakes with Bacon

The versatility of our Alpine Outdoor Collection Pizza Pan is on full display in this tasty Tex-Mex brunch recipe. Here, the pan doubles as a large-format skillet that can go right on the grill, giving a charbroiled flavor to these corn pancakes studded with chili peppers, bacon crumbles, scallions and cheese. Serve the mouthwatering corn cakes topped with sour cream and salsa alongside strips of crispy bacon for a restaurant-worthy brunch feast.

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2 tablespoons honey

2 cups buttermilk

2 eggs, lightly beaten

4 tablespoons unsalted butter, melted

1/2 cup jalapenos, thinly sliced or diced

1/2 cup corn kernels, plus more for garnish

1/2 cup shredded cheddar cheese

2 green onions, sliced

10 slices thick-cut bacon

1 cup pico de gallo

1/2 cup sour cream

Preheat grill to 400°F, or medium-high heat setting.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Make a well in the center and add the honey, buttermilk, eggs and melted butter. Stir just until combined. Add the jalapenos, corn, cheese and green onions and stir again. Set aside.

Place the Alpine Outdoor Collection Pizza Pan on the grill grates to preheat for 5 minutes. Lay the bacon slices on the hot pan and cook until brown and crisp, about 3-5 minutes per side. Transfer the bacon slices to a paper-towel-lined plate to soak up excess grease. Crumble 2 slices of the cooked bacon and add it to corn cake batter.

Carefully remove excess grease from pan until just a thin layer remains. Pour or scoop batter onto the hot pan, using approximately 1/4 cup for each pancake. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until browned on the other side. Remove cooked corn cakes and set aside on a plate, and keep covered. Repeat griddling with remaining batter.

Top the finished corn cakes with bacon, and serve with pico de gallo and sour cream on the side.