CORN CAKES

Farmers Market Corn Cakes
Recipe courtesy of Southern Living Famers Market Cookbook
Makes 30

2 1/2 cups fresh corn kernals, frozen may be substituted
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow cornmeal, white cornmeal OK too
8 oz fresh mozzarella cheese, grated
2 tablespoons chives, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
 
Pulse, corn kernels (thaw if using frozen), eggs, milk and butter in your food processor 3 or 4 times until corn is coarsely chopped.

Stir together flour, cornmeal, mozzarella cheese, chives, salt and pepper in a large bowl; stir in the chopped corn mixture just until dry ingredients are moistened.

Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn over and cook other side 2 to 3 minutes.

Remove onto paper towels and keep warm in 200˚F oven until finished.


PServe right away.