Shelly's Recipe

MINI CORN CAKES

Category: Corn

10 oz frozen corn kernels, thawed
1/3 cup butter milk
1 large egg
1 tbsp sugar
2 scallions, whites minced, greens thinly sliced for garnish
1/2 tsp baking powder
kosher salt and ground pepper
1/8 tsp cayenne pepper
1/4 cup yellow cornmeal and flour
Sour cream for garnish

Preheat oven to 400. Coat two 12-cup mini muffin pans with cooking spray. In large bowl, combine corn, buttermilk, egg, sugar, scallion whites, baking powder, 1 tsp salt, 1/4 tsp pepper and cayenne. Stir in cornmeal and flour. Drop batter by rounded tbsp into prepared muffin tins. Bake until cakes are just set in the center, 8 to 10 minutes. Loosen with table knife, and remove from pans. Serve corn cakes immediately, garnished with sour cream and scallion greens.