makes 3 dozen
Linda's StoryThis is another Southern recipe that my mom used to fix when I was young. I remember that we used to pile in the car and go to the farmer's market on Saturday and she and dad would buy a couple of bushels of corn and we would spend the rest of the day shucking it. She would make corn cakes from some of that and they were so good....We didn't have a food processor, so I learned at an early age to cut the corn off the cob twice and then scrape it with a knife..This recipe is very similar. Hope you will enjoy
2 1/2 c
fresh or thawed frozen corn, divided
all purpose flour
yellow or while cornmeal
mozarella cheese, shredded
fresh chives, chopped
1In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.
Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.
Makes about 3 dozen.
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