created: 2011-01-21 13:25:04
servings: 3 dozen
2-1/2 c. fresh or frozen corn kernels 3 large eggs 3/4 cups milk 3 Tbsp butter, melted 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 (8 oz.) package of grated mozzarella cheese 2 Tbsp chopped chives 1 tsp salt 1 tsp freshly ground pepper Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. Stir together flour nd next 5 ingredients in a large bowl; stire in corn mixture just until dry ingredients are molistened. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or laarge non-stick skilled to form 2-inch cakes (do not spread of 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.