recipe image

  • Serves
    6 – 8
Author Notes

A recipe called Scottish Bannocks was where it started. Over the years it has evolved — same skeleton, different appendages. I’ve enjoyed it most as a hearty breakfast, prepared in an electric frying pan while other things were happening in the kitchen. Sometimes it becomes pancakes. Today the apples I often use were changed for fresh picked local corn, and when my husband asked for the maple syrup I knew, something old was new again. —susan g


  • 3/4 cup

    quick oats

  • 1 cup

    whole yellow cornmeal

  • 3/4 teaspoon

    fine Atlantic sea salt

  • 1/2 teaspoon

    baking powder

  • 1 teaspoon

    baking soda

  • 2

    ears fresh corn, cooked*

  • 3/4 cup


  • 2


  • 2 tablespoons


  1. Mix the dry ingredients with a whisk, in a large bowl.
  2. Measure buttermilk in a 2 cup (or larger) measuring cup, big enough for whisking. Beat together.
  3. When the corn is cool enough to handle, grate it on the coarse side of a box grater. Scrape the cobs with the back of a knife to get any more “milk” from them. Measure 3/4 cup of the corn and add to the liquids. If you don’t have enough corn to make 2 cups of total liquid, add buttermilk or water up to the 2 cup mark.
  4. Heat the butter in a 10″ cast iron frying pan on top of the stove. Mix the wet and dry ingredients together. When the butter has foamed, pour in the batter. Cover the pan and cook covered, over low/medium heat, for about 20 minutes.
  5. To use an electric frying pan, melt the butter, add the batter and cook covered at 320 degrees. Other types of pans will work differently, so adjust the heat and the time.
  6. The cake will be finished when the top is dry, the bottom is crusty, and gentle pressure with the finger meets resistance.
  7. *If you want to use frozen corn, give it a short buzz with a food processor or immersion blender, just until it is coarse and creamy.

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