Corn Cakes with Parmesan Cheese

• 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup (packed) grated Parmesan cheese
• 1 cup reduced-fat (2%) buttermilk
• 2 large eggs
• 1 cup frozen yellow corn kernels, thawed, drained
• 1/2 cup chopped green onions
• Nonstick vegetable oil spray

1. Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend.
2. Stir in grated Parmesan cheese.
3. Whisk buttermilk and eggs in medium bowl until well blended.
4. Stir in thawed yellow corn and chopped green onions.
5. Add buttermilk mixture to cornmeal mixture and whisk just until blended.
6. Spray large nonstick skillet with vegetable oil spray; heat over medium heat.
7. Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls.
8. Cook until corn cakes are golden brown, about 1 1/2 minutes per side.
9. Serve corn cakes warm.

yellow cornmeal, flour, baking soda, salt, ground black pepper, parmesan cheese, buttermilk, eggs, frozen yellow corn kernels, green onions, vegetable oil spray

Taken from www.epicurious.com/recipes/food/views/corn-cakes-with-parmesan-cheese-104177 (may not work)