Fresh Corn Cakes

14 ingredients
4 steps

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow or blue cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs,
  • 1 cup whole milk
  • 1/2 cup butter, melted
  • 1 cup cooked whole kernel corn
  • 4 green onions, thinly sliced
  • 1/2 medium sweet red pepper, finely chopped
  • 1 can (4 ounces) chopped green chilies
  • Oil for frying
  • Maple syrup, optional

Directions

  1. 1
    In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy).
  2. 2
    Stir in the corn, green onions, red pepper and green chilies; set aside.
  3. 3
    In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter.
  4. 4
    For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

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