Corn Cakes

Ingredients

• 1 cup roasted cornmeal (fine ground yellow cornmeal)
• 1 cup self-rising flour
• 4 tablespoons sugar
• 2 eggs
• 2 cups buttermilk
• 3 ounces corn oil
• 2 cups fresh corn kernels

Directions

Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together

Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.