submitted by Dara Singleton
found in Southern Living Magazine
Makes about 3 dozen; Prep: 20 minutes
Cook: 7 minutes per batch
2 1/2 cups fresh corn kernals (about 5 ears)
3 large eggs
3/4 cup milk
3 T butter melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) pkg fresh mozzarella cheese grated
2 T chopped fresh chives
1 tsp salt
1 tsp freshly ground 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.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). 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.
(This recipe is said to be by - Magdalena Di Rocco of Brevard, North Carolina) I can't wait to try it. Josh had corn cakes while in Venezuela and we always notice corn cake recipes, and try them to see if we can come close to what he had there.