Yield
Serves 4 (serving size: 4 corn cakes)
Photo: Randy Mayor; Styling: Claire Spollen

How to Make It

Combine cornmeal, flour, sugar, baking powder, and salt. Combine buttermilk and egg in a bowl, stirring with a whisk. Stir in cornmeal mixture, corn kernels, and green onions. Heat a nonstick skillet over medium heat. Add 8 (1-tablespoon) mounds batter to pan; cook 2 minutes on each side. Remove corn cakes from pan. Repeat with remaining batter to yield 16 corn cakes total.

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