Southern AmericanMedium · Served Hot
Buckwheat Corn Skillet Bites with Bacon and Scallion
Golden corn and buckwheat cakes pan-fried in bacon fat, studded with crispy bacon pieces and fresh scallion. A soulful side or appetizer that brings together the warmth of Southern cast iron cooking with hearty, satisfying flavors.
Prep
15 min
Cook
20 min
Total
35 min
Method
1
Lay bacon strips in a single layer in a cold 12-inch cast iron skillet. Place over medium heat and cook 6-8 minutes, flipping once, until bacon reaches 71C internal temperature and is deeply crispy. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the rendered bacon fat in the pan.
2
While bacon cooks, whisk together the eggs and whole milk in a large bowl until combined. Stir in the buckwheat and let soak 5 minutes.
3
Add the corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the buckwheat mixture. Stir until evenly combined and the batter holds together.
4
Slice the scallions into thin rounds, separating the white and light green parts from the dark green tops. Crumble the cooled bacon into rough 1/2-inch pieces.
5
Return the cast iron skillet with reserved bacon fat to medium heat. Add the butter and let it melt, foaming slightly to coat the pan.
6
7
Cook 3-4 minutes per side, until the bites are deeply golden brown at the edges and set in the center. Flip carefully with a spatula. They should reach 74C internal temperature.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
443
per serving
Source of protein · 20gLow sugar · 7g
Protein
20g
Carbs
53g
Fat
20g
Sat. fat
8g
Fiber
6g
Sugar
7g
Sodium
705mg
Gluten FreeHigh Saturated Fat DietHigh Sodium DietLow Fiber DietHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.0
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
36Pt
Runoff
0.1g P
Bacon drives 51% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
2
Sour
3
Bitter
4
Spicy
Textures
CrunchyTender
Aromas
HerbalNuttySmoky
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletTongs UtensilsChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsMixing BowlSpatulaWhiskPaper TowelsServing Plate
Techniques
Safety & Storage
Cooking Temperature
Cook bacon to minimum 71°C internal temperature and ensure bites reach 74°C center temperature before serving to eliminate harmful bacteria.
Cross Contamination
Avoid cross-contamination by using separate cutting boards and utensils for raw bacon and raw egg batter. Wash hands thoroughly after handling raw ingredients.
High Risk Population
This recipe contains raw eggs in the batter. Vulnerable populations including pregnant individuals, young children, elderly, and immunocompromised persons should consume only fully cooked eggs.
Allergen Warning
Recipe contains milk and egg allergens. When serving guests with allergies, clearly communicate allergen presence and avoid cross-contact with allergen-free preparation areas.
Storage
Refrigerate leftover bites within 2 hours. Consume within 3-4 days refrigerated or freeze for up to 1 month. Reheat to 74°C minimum.
Handling
Use heat-resistant utensils when working with bacon fat and butter in cast iron. Hot rendered fat can cause severe burns if pan is dropped or fat splashes.
Equipment Safety
Cast iron skillets retain heat after cooking. Allow to cool completely before washing to prevent thermal shock. Never immerse a hot cast iron in cold water.
Raw Egg Consumption
This recipe contains uncooked egg batter. Do not taste or consume batter raw. Cooked portions must reach 74°C internal temperature throughout before serving.
Pro Tips
Technique
Don’t rush the bacon—starting in a cold skillet and cooking low and slow renders all that fat properly, giving you crispy strips and plenty of drippings to fry these bites in. Rushing it just leaves you with chewy bacon and insufficient grease.
Equipment
A properly seasoned 12-inch cast iron is non-negotiable here. The heavy bottom gives you even browning and that dark, crusty edge you just can’t get from stainless steel. If your skillet needs reseasoning, rub it with bacon fat and bake it at 375°F for an hour before you cook.
Substitution
If you want a little heat, swap in ½ teaspoon of smoked paprika or a pinch of cayenne for the black pepper. You could also add a splash of hot sauce directly to the batter for that soul food kick.
From the chef
Golden buckwheat-corn cakes fried in bacon fat are the kind of side dish that quietly becomes the whole conversation at the table. The buckwheat adds an earthy, nutty depth that plain cornmeal never quite delivers, the corn's sweetness cuts right through the smoky saltiness of crumbled bacon, and that sear from a well-seasoned cast iron locks it all in place. Press a few scallion whites into each mound before it sets and you've got flavor in every bite. Simple ingredients, honest technique — the pan does the rest.
TagsCast IronPan FriedBaconCornSavoryButterySouthernComfort FoodBrunch
AllergensMilkEggs
Source: generated · June 13, 2026