Preheat oven to 400 degrees. In small bowl combine Dijon mustard and honey; set aside. Twist each bacon slice; place on broiler rack set over broiler pan. Bake 8-12 minutes until bacon is almost crisp; brush with mustard mixture. Bake 2-3 minutes more until bacon is crisp. Place on paper towels to absorb excess fat.
Reduce oven temperature to 200 degrees. In large bowl combine all-purpose flour with yellow cornmeal, baking powder, baking soda and salt. In small bowl whisk together buttermilk, eggs and butter; add corn kernels. Stir liquid into dry ingredients until blended.
Place nonstick griddle over medium heat. Drop 1/3 cup batter on hot griddle, spreading to 4 1/2" circle; make a few pancakes at a time. Cook 2 minutes until bubbles appear on top. Turn; cook about 1 minute. Place on baking sheet - keep warm in oven.
It's fine without the bacon. I've never tried with the cream cheese, pimentos and thyme.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1232 (75%)|
|Amt Per Serving||% DV|
|Total Fat 136.9g||182 %|
|Saturated Fat 73.2g||366 %|
|Monounsaturated Fat 42.5g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 324.7mg||100 %|
|Sodium 1687mg||58 %|
|Potassium 812.9mg||21 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 74.2g|
|Protein 27.7g||40 %|
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Calories per serving: 1635
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