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 ½ 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.
