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Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon

Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon

My grandmother's Saturday morning hoecakes were legendary, always fried crisp in the morning's leftover bacon grease. This elevated nod to her kitchen marries the earthy bite of cast-iron charred spring onions with a tender buttermilk cornmeal crumb, finished with a deeply savory sorghum and fish sauce bacon glaze.

Marcus Stone
Marcus Stone
Prep: 10 minutes
Cook: 30 minutes
4
medium
breakfast
cornmealspring onionsgriddle cakessouthern breakfast+1

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Timeline

30 minutes
0m10m20m30m
Render Bacon
8m
Mix Dry Ingredients
3m
Char Spring Onions
5m
Make Batter
3m
Griddle Cornmeal Cakes
12m
Glaze Bacon
Fry Eggs
4m
Plate and Garnish

Ingredients

  • 4 slices thick-cut bacon(diced)
  • 1.5 cups stone-ground yellow cornmeal(medium or fine grind preferred)
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 bunch spring onions(white and light green parts finely chopped, dark greens thinly sliced for garnish)
  • 1.5 cups whole buttermilk(room temperature)
  • 6 large eggs(2 for the batter, 4 for frying)
  • 5 tbsp unsalted butter(3 tbsp melted for batter, 2 tbsp for griddling/frying)
  • 1 tbsp neutral oil(like grapeseed or canola)
  • 2 tbsp sorghum syrup(can substitute dark molasses if needed)
  • 1 tsp fish sauce(brings essential umami to the glaze)
  • some dark green spring onion tops(Reserved from bunch used in step 3)

Instructions

  1. 1

    Place 4 slices thick-cut bacon, diced in a cold, large cast-iron skillet and place over medium-low heat. Cook slowly until the fat renders completely and the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the shimmering fat in the skillet.

    8 min

    Tip: Starting bacon in a cold pan allows the fat to render slowly without burning the meat.

  2. 2

    While the bacon renders, whisk together 1.5 cups stone-ground yellow cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt in a medium bowl.

    3 min

  3. 3

    Increase the heat under the skillet to medium. Toss 1 bunch spring onions, finely chopped (white and light green parts only) into the hot bacon fat. Sauté until they are tender and carry a beautiful, dark char on the edges. Remove them from the pan and let them cool slightly.

    5 min

    Tip: Don't move the onions around too much at first; let them sit and develop that crucial cast-iron char.

  4. 4

    In a large mixing bowl, whisk 1.5 cups whole buttermilk, 2 large eggs, and 3 tbsp unsalted butter, melted. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the charred spring onions. Do not overmix.

    3 min

    Tip: A few lumps in your batter are a good thing. Overmixing will give you tough cakes.

  5. 5

    Heat a griddle or wipe out your cast-iron skillet and set it over medium heat. Add 1 tbsp unsalted butter and 1 tbsp neutral oil. Drop 1/4 cup measures of batter onto the griddle. Cook until the edges look dry and bubbles form on top. Flip and cook until golden brown.

    12 min

    Tip: The oil prevents the butter from burning while keeping that rich flavor.

  6. 6

    While the cakes are cooking, toss your reserved crispy bacon in a small bowl with 2 tbsp sorghum syrup and 1 tsp fish sauce. The residual warmth of the bacon will loosen the syrup, creating a sticky, savory-sweet glaze.

    2 min

    Tip: The fish sauce sounds unorthodox for a Southern breakfast, but it adds an undeniable depth that pairs beautifully with the sorghum.

  7. 7

    In a separate non-stick or cast-iron pan, melt the remaining 1 tbsp unsalted butter over medium-low heat. Crack in the remaining 4 large eggs and fry until the whites are just set but the yolks remain runny.

    4 min

    Tip: Baste the egg whites with a little butter if you want them to set faster without overcooking the yolk.

  8. 8

    To serve, stack warm cornmeal cakes on each plate. Top with a sunny-side-up egg, a generous spoonful of the sorghum-glazed bacon, and a sprinkle of the reserved dark green spring onion tops, thinly sliced.

    2 min

    Tip: Serve immediately while the yolk is warm enough to sauce the hot griddle cakes.

Chef's Notes

My grandmother used to stand by the stove on Saturday mornings, dropping spoonfuls of cornmeal batter into hot bacon grease. She called them hoecakes; I call them a Southern birthright. I’ve updated her technique here by charring sweet spring onions directly in the rendered fat before folding them into a tender buttermilk batter. The sorghum and fish sauce glaze on the bacon is my chef's touch—it brings an earthy, umami-rich sweetness that cuts right through the richness of the yolk.

Frequently Asked Questions

How long does Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon take to make?

Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon takes about 40 minutes total. That includes 10 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon?

The main ingredients are: thick-cut bacon, stone-ground yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, spring onions, whole buttermilk, large eggs, unsalted butter, neutral oil, sorghum syrup, fish sauce, dark green spring onion tops.

What type of meal is Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon?

Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon is categorized as: breakfast.