Fresh Corn Cakes – Archive

Ingredients:

  • 2 & 1/2 cups fresh corn (About 5 ears)
  • 3 Large Eggs
  • 3/4 cup milk
  • 3 Tbsp. butter , melted
  • 3/4 cup plain flour
  • 3/4 cup corn meal
  • 1 (8oz.) pkg. fresh mozzarella  cheese, grated
  • 2 tbsp. chopped chives
  • 1 tsp. salt
  • 1 tsp. pepper

Directions:

1) Pulse first 4 ingredients in food processor 3 to 4 times or just until corn is coarsely chopped.

2) Stir together flour and next 5 ingredients in a large bowl. Stir in corn just until dry ingredients are moistened.

3) Spoon 1/2 cup batter for each cake onto a hot and lightly greased  griddle or a large non stick pan, to form 2 inch cakes.

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.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy’s Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook.

One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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