Fresh Corn Cakes
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
36 corn cakes
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
- In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
- In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
- Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
- Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.
- Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
- Turn corn cakes over and cook for 2-3 additional minutes.
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Reviews
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!