Crunchy Corn Cakes

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Fizzy’s Tip: 3 cups of thawed and drained frozen corn kernels can be substituted for the fresh corn.

Yield: Makes 6 cakes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup whole milk
  • 2 large eggs
  • 3 cups kernels from 3 ears of fresh corn
  • 2 scallions sliced thin
  • 4 tablespoons canola oil

Directions

  1. Whisk the flour, cornmeal, sugar, salt, baking soda, and cayenne together in a large bowl until combined. In a separate bowl, whisk the milk and eggs together until combined. Add the wet ingredients into the dry and stir until just combined. Stir in the corn and scallions.
  2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until hot. Working with ½ cup of batter, add 3 cakes to the skillet. Cook until golden brown on the first side, about 2 minutes. Carefully flip the cakes and continue to cook until the second side is golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with the remaining oil and batter. Serve.