Fresh Corn Cakes
If you've never had fresh corn cakes, you're in for a treat. For dinner, they're nice with some fresh fruit salad and ham. They're also great with breakfast sausage or bacon and orange juice.
Ingredients
- 2 ½ cups fresh corn (about 5 ears)
- 3 lg eggs
- ¾ cup milk
- 3 tbsp butter (melted)
- ¾ cup plain flour
- ¾ cup corn meal
- 1 pkg mozzarella cheese (8 oz, grated)
- 2 tbsp chives (chopped)
- 1 tsp salt
- 1 tsp pepper
Instructions
- Pulse first 4 ingredients in food processor 3 to 4 times or just until corn is coarsely chopped.
- Stir together flour and next 5 ingredients in a large bowl.
- Stir in corn just until dry ingredients are moistened.
- 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.
