Corn Cakes

Directions

1. 1
   In a bowl whisk together the cornmeal, the baking soda, and the salt, add the egg, 1 cup of the buttermilk, and 2 tablespoons of the butter, and whisk the batter until it is smooth.
2. 2
   Stir in the corn and let the batter stand for 10 minutes.
3. 3
   The batter should be the consistency of thick pancake batter; if it is too thick, thin it with the additional buttermilk.
4. 4
   Heat a griddle over moderate heat until it is hot, brush it lightly with some of the additional butter, and drop the batter by tablespoons onto the griddle.
5. 5
   Cook the cakes for 1 minute, or until the undersides are golden, turn them, and cook them for 1 minute more, or until the undersides are golden.
6. 6
   Transfer the cakes to a heated platter and make more cakes with the remaining batter in the same manner, brushing the griddle lightly with some of the additional butter before cooking each batch.
7. 7
   The cakes may be made 1 day in advance and kept covered and chilled.
8. 8
   Reheat the cake in a baking dish, covered tightly with foil, in a preheated 350F.
9. 9
   oven for 15 minutes.