Ingredients
- 2 cups fresh corn kernels
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- ¾ cup milk
- ½ teaspoon salt
- Butter (for cooking)
Instructions
- If using fresh corn, cut the kernels off the cob. For canned corn, drain well.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, beat the eggs and then whisk in milk and corn. Make sure everything is well mixed.
- Gently fold the wet and dry mixtures until just combined. Be careful not to overmix; a few lumps are okay!
- Preheat a non-stick griddle or skillet over medium heat and add a pat of butter.
- Pour about ¼ cup of batter for each cake onto the griddle. Cook until bubbles form on the surface, about 3–4 minutes. Flip and cook for another 3 minutes until golden brown.
- Serve hot with a dollop of butter, a drizzle of honey, or your favorite salsa.
Notes
For a cheesy twist, consider adding shredded cheddar or crumbled feta to the batter. Fresh herbs added to the batter can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian