Ingredients:
2 cups whole kernel corn, drained
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
3/4 cup milk
2 tablespoons melted butter
Vegetable oil for frying
Instructions:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and black pepper.
Add the corn, egg, milk, and melted butter. Stir until a thick batter forms.
Heat a thin layer of vegetable oil in a skillet over medium heat. Scoop spoonfuls of batter into the skillet and flatten slightly with the back of the spoon.
Cook for about 3–4 minutes per side until golden brown and crispy on the outside.
Remove the corn cakes and place on paper towels briefly before serving. Serve warm with butter, honey, or syrup.