Cornmeal Griddle Cakes with Sauteed Corn

Use a sharp knife to cut the kernels from the cobs; do not scrape the cobs. (You should have about 2 cups kernels.) Set aside.

In a very large skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving drippings in skillet. Finely crumble bacon; set aside.

Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until tender. Cool slightly. Place half of the mixture in a food processor or blender. Process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.

In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.

Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.

Serve cakes warm with crème fraîche and, if you like, a sprinkle of additional chives.