Sweet Corn Cakes

• yellow cornmeal↗1⁄2 cup
• all-purpose flour↗1⁄2 cup
• sugar↗2 tablespoons
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• corn kernel (fresh is better but may substitute drained canned corn kernels)↗1 cup
• buttermilk↗1 cup
• large eggs↗2
• butter, melted↗2 tablespoons

Step-by-step instructions

1. 1

   In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.

2. 2

   Add in the corn kernels; toss to coat.

3. 3

   In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.

4. 4

   Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).

5. 5

   Heat a large nonstick skillet or griddle over medium heat.

6. 6

   Brush a thin film of vegetable oil or spray with cooking spray.

7. 7

   Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.

8. 8

   Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.

9. 9

   Serve warm with maple syrup or powdered sugar and berries.