Fresh Corn Cakes
Originally found in Southern Living Magazine July 2008
1 can corn (or corn from about 5 ears)
2 large eggs
2/3 cup milk
3 Tbsp butter, melted
3/4 cup all purpose flour
3/4 cup white or yellow cornmeal*
1 cup fresh grated mozzarella cheese
salt and pepper to taste
Pulse first four ingredients in a food processor until corn is coarsely chopped. Stir together flour, cornmeal, mozzarella cheese, and salt and pepper in a large bowl. Mix in corn mixture until dry ingredients are moistened. Spoon 1/8 cup batter onto a hot, lightly greased griddle or large, non-stick skillet. Cook cakes 3-4 minutes or until tops are covered with bubbles and edges look cooked. turn and cook other side 2-3 minutes.
My Notes:
* I used masa in substitute of cornmeal, so I'm pretty sure mine came out much less coarse.
I also used fewer wet ingredients than the original recipe calls for, so my batter was thick and I had to press the cakes to cook them fully. The original recipe sounds like it creates a batter similar to pancake batter.
My sisters loved them, and I liked them. I think it'd be good with something sweet, but I'm not exactly sure what. I think I'd like to try it with some more corn (I only had one can in my pantry, and I was going to use hominy until I looked at the texture of it. Bleh). Overall, a nice dish, though.
