Shelly's Recipe

FRESH CORN CAKES

Category: Corn

1 cup cornmeal
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 eggs, separated (divided use)
1/2 cup buttermilk
1 cup corn, cut from the cob
1/2 cup green onions, minced
2 tablespoons oil

Sour cream and cilantro for serving

Combine cornmeal, flour, baking powder, salt and cumin in a medium bowl.

In a separate bowl, combine egg yolks, buttermilk, corn and green onions; add to cornmeal mixture and stir with a fork just until dry ingredients are moistened. Beat remaining egg whites until stiff peaks form; fold into batter.

Heat oil in a large skillet over medium-high heat; drop batter by heaping tablespoonfuls into skillet, and cook 2 to 3 minutes on each side or until golden.

Serve warm topped with sour cream and cilantro.

Makes 6 servings.