Fresh Corn Cakes

Fresh Corn Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-½

    cups fresh corn kernels (about 5 ears)

  • 3

    large eggs

  • 2/4

    cup milk

  • 3

    Tbsp. butter, melted

  • ¾

    cup all-purpose flour

  • ¾

    cup yellow or white cornmeal

  • 1

    (8-oz) package fresh mozzarella cheese, grated

  • 2

    Tbsp. chopped fresh chives

  • 1

    tsp salt

  • 1

    ts[ freshly ground pepper

Directions

1. Pulse first 4 ingredients in a foo processor 3 to 4 times or just until 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 tor form 2-inch cakes ( do not spread or flatten cakes). Cook cakes 3 or 5 minutes or until tops are covered with bubbles and the edges look cooked. Turn and cook other sides 2 to 3 minutes.


Nutrition

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