Fresh Corn Cakes

Adapted from Real Simple Magazine, August 2004

• Ready In: 25 mins
• Yields: 25 cakes

Ingredients

• 1  cup cornmeal
• 1⁄2 cup flour
• 1  teaspoon salt
• 3⁄4 teaspoon baking soda
• 1  large egg
• 1  cup buttermilk
• 2  tablespoons unsalted butter, melted and cooled
• 1  cup  cooked fresh corn
• 1⁄2 cup onion, diced
• 1  cup monterey jack cheese, grated
• 1⁄2 teaspoon  vegetable oil
•  sour cream (for garnish)

Directions

1. In a large bowl combine cornmeal, flour, salt, and baking soda.
2. In another bowl, whisk egg, buttermilk, and butter.
3. Add egg mixture to the dry mixture, stir just to combine.
4. Stir in corn, onion, and cheese.
5. Heat vegetable oil in a skillet over medium heat.
6. Drop in batter 2 teaspoons at a time, flip after 2 minutes and cook about 1 minute more.
7. Repeat with remaining mixture, and garnish with sour cream.