Sweet Corn Cakes

• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons butter, melted

1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
2. Add in the corn kernels; toss to coat.
3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
5. Heat a large nonstick skillet or griddle over medium heat.
6. Brush a thin film of vegetable oil or spray with cooking spray.
7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
9. Serve warm with maple syrup or powdered sugar and berries.

yellow cornmeal, allpurpose, sugar, baking soda, salt, corn kernel, buttermilk, eggs, butter

Taken from www.food.com/recipe/sweet-corn-cakes-80060 (may not work)