Chorizo Scallion Corn Cakes w/ Salted Honey Butter🌽 🍯 For corn cakes: 1 1/2 c yellow cornmeal 1/2 c AP flour 1 TBSP sugar 2 tsp baking powder 1/2 tsp kosher salt 1 c chorizo crumbles 1/2 c thinly sliced scallions, plus more for garnish (optional) 1 large egg, beaten 1 14.75oz can creamed corn 4 TBSP melted unsalted butter 4 TBSP whole fat buttermilk Light oil, for griddle For honey butter: 4 TBSP (1/2 stick) salted butter **can sub 1/2 stick unsalted butter + 1/2 tsp kosher salt 1/4 c honey In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix in chorizo crumbles and scallions and toss together until chorizo and scallions are coated. Add in the egg, creamed corn, melted butter, and buttermilk. Fold with a wooden spoon or silicone spatula until just evenly combined. Allow mixture to sit for 10 minutes while griddle is heating to medium-low heat and honey butter is being prepped. To make honey butter: mix together the butter and honey in a small saucepan over medium heat. Whisk frequently to combine, then set aside until ready to use. Once griddle is heated, drizzle with light oil. Use a 1/4 c scoop or measuring cup and pour batter onto griddle. Cook until golden, about 2-3 minutes per side. Drizzle corn cakes with honey butter. Serve and enjoy!! 📸 @sweetmelissacooks #cornbread #corncakes #honeybutter #recipe #griddle #chargriller #bbqmonth #flatiron