2 ½ cups fresh corn kernels (about 5 ears)
3 large eggs
¾ cup milk
3 Tbsp melted butter
¾ cup all-purpose flour
¾ cup yellow or white cornmeal
1- 8oz package fresh mozzarella cheese, grated
2 Tbsp chopped fresh chives
1 tsp salt
1tsp fresh ground pepper
1. Pulse the first 4 ingredients in a food processor 3 to 4 times or just until the corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non stick skillet to form 2-inch cakes. Don’t spread or flatten cakes. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes.
I have made this before using canned corn, and they were tasty also.
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