Fresh Corn Cakes

Do you like cornbread? Do you like pancakes? If you answered “yes” to either of these questions, this recipe is for you.

Fresh Corn Cakes

Fresh Corn Cakes

from Southern Living, July 2008

Ingredients

  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • ¾ cup milk
  • 3 tablespoons butter, melted
  • ¾ cup all-purpose flour
  • ¾ cup yellow or white cornmeal
  • 1 (8 oz) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper

Directions

Pulse corn kernels, eggs, milk, and butter in a food processor 3 to 4 times or until corn is coarsely chopped.

Stir together flour, cornmeal, cheese, chives, salt, and pepper in a large bowl; stir in corn mixture until dry ingredients are moistened.

Spoon about ¼ cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes. Makes about 18 corn cakes.

It may interest the enterprising chef to know that these corn cakes reheat well in the oven.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s