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Ingredients
- 2-1/2 cups fresh corn kernels (about 5 ears)
- 3 large eggs
- 2/4 cup milk
- 3 Tbsp. butter, melted
- 3/4 cup all-purpose flour
- 3/4 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
Preparation
Step 1
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.
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