My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, August 6, 2010

Fresh Corn Cakes

These are not your ordinary corn cakes. These are so good I could have them with a bowl of hot water and call it supper.

Golden brown and hot off the griddle, these corn cakes are loaded with bits of melted mozzarella.

Fresh Corn Cakes
about 3 dozen
print recipe

2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup plain yellow or white cornmeal
1 (8-ounce) package fresh mozzarella cheese, shredded
2 tablespoons chopped fresh chives
2 teaspoon salt
1 teaspoon freshly ground black pepper

1. Pulse first 4 ingredients in a food 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. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet, forming 2-inch cakes (do not flatten or spread cakes).

3. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

4. Sprinkle with salt to taste.

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