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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Southern Living recipe that I'm gonna try as soon as I can get to the store and get some fresh corn. I've always made corn cakes with canned corn but I know fresh will be much better. Posting b/c I am very good at losing (misplacing) recipes I cut out of magazines. :) Ingredients:
2 1/2 cups fresh corn kernels (about 5 ears) |
3 large eggs |
3/4 cup milk |
3 tablespoons butter, melted |
3/4 cup all-purpose flour |
3/4 cup cornmeal (yellow or white) |
8 ounces fresh mozzarella cheese, grated |
2 tablespoons chopped fresh chives |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
Directions:
1. In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
2. In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
3. Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
4. Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2 cakes; do NOT spread or flatten cakes.
5. Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
6. Turn corn cakes over and cook for 2-3 additional minutes.
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