Corn Griddle Cakes with Sausage

Spoon milk solids from surface and discard.

Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.).

Cook sausage in a 10" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes.

Using a slotted spoon, transfer sausage to a small bowl.

Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5-6 minutes.

Transfer corn to bowl with sausage and let cool.

Wipe skillet clean and reserve.

Whisk cornmeal and next 7 ingredients in a medium bowl.

Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined.

Fold in sausage, corn, and scallions.

Heat 1 tablespoon clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls.

Cook until cakes are crisp and golden brown, 2-3 minutes.

Turn cakes over and cook until browned, 1-2 minutes longer.

Transfer cakes to paper towels to drain.

Serve warm drizzled with orange-honey butter.