Corn Cakes

During the summer months when fresh corn is abundant, cut corn right off the ear instead of using canned – 2 or 3 ears should be enough.

Yellow Plain Corn Meal
Ingredients
1/2 cup Yellow Plain Corn Meal
1 1/2 cups self-rising flour
1 tbsp sugar
1 large egg, lightly beaten
1 1/2 cups buttermilk
1 14-ounce can corn, drained
2 tbsp chives, chopped
1/4 cup parmesan cheese
salt and pepper to taste
Directions: 

Sift the flour, corn and sugar into a large bowl. Whisk in the egg and buttermilk until smooth. Fold in the corn, scallions and cheese; season with salt and pepper. Spray nonstick cooking spray in a nonstick skillet or griddle. Spoon 3 tablespoons of the corn mixture into skillet. Cook for two minutes over medium heat; turn and cook other side until golden. Yield: Makes 35-40 small cakes.