Sweet Corn Cakes

Directions

1. 1
   In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
2. 2
   Add in the corn kernels; toss to coat.
3. 3
   In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
4. 4
   Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
5. 5
   Heat a large nonstick skillet or griddle over medium heat.
6. 6
   Brush a thin film of vegetable oil or spray with cooking spray.
7. 7
   Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
8. 8
   Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
9. 9
   Serve warm with maple syrup or powdered sugar and berries.