Corn Cakes made with fresh corn and cheese are a great alternative to cornbread. A great way to use up extra corn and so easy to make.
I have been so busy lately that I haven’t had time to cook as you can see from the last few posts. I thought I would share this recipe so that you could try it out if you see fresh corn at the farmer’s market this weekend.
I was a little bored with cornbread so I tried these little corn pancakes for a change of pace. The fresh corn and cheese make these so moist and full of flavor. The recipe makes a lot. I placed them on a wire wrack in the oven to keep them warm while I cooked all of them. This didn’t dry them out but kept them the perfect temperature for serving. The recipe called for wet mozzarella but we decided that cheddar or a spicy jack would be nice too. They were a great addition to the roasted chicken I had picked up from the grocery. We don’t have fresh corn here yet but we are getting some from South Carolina and so far it has been delicious.
I re-heated the leftovers in the toaster oven a week later and they were even better.
Southern Living Farmers Market Cookbook
- 5 ears fresh corn cut from cobb
- 3 eggs
- ¾ cup milk
- 3 tablespoons butter melted
- ¾ cup flour
- ¾ cup cornmeal
- 8 ounces fresh mozzarella cheese grated
- 2 tablespoons fresh chives
- 1 teaspoon salt
- 1 teaspoon pepper
- Pulse first four ingredients together in a food processor 3-4 times or just until corn is coarsely chopped.
- Stir together flour and next five ingredients in a large bowl. Stir in corn mixture just until dry ingredients are moistened.
- Spoon ¼ cup batter onto a medium hot, lightly greased griddle or large nonstick skillet to form small pancakes. Cook 3-4 minutes or until tops are covered with bubbles and the edges look cooked. Turn and cook for 2-3 minutes. Makes about 3 dozen.
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