INGREDIENTS
1 cup
Arugula, fresh
1
Avocado
1
ear Corn
1
Jalapeno
2
Eggs
2
inch Chipotle chiles adobo
2 tbsp
Honey
1
Mapley syrup
1 1/2 cups
All-purpose flour
2 tsp
Baking powder
1
Kosher salt + pepper
1/2 tsp
Salt
1/2 cup
Stoneground cornmeal
6 tbsp
Butter, salted
1 cup
Buttermilk
1 cup
Cheddar cheese, sharp
8
slices Thick cut cooked (crispy bacaon)
2
3 tomates (sliced)