Fresh corn is still going strong here in New York City….which makes me one happy mom & chef. Sliced right off the cob, I toss it into salsas, guacamole, salads, breads, even pancakes. And if there are two things I have found kids to love, it’s corn and anything in pancake form. And Audrey is no exception to the rule. Whether it’s because she can eat them with her hands or dip them into delicious sour cream, these corn and scallion cakes have become a staple in our house for months now. I’ve served them with everything from bbq chicken to grilled shrimp to black bean & mango salad. Always a hit and easy to make, I’ll be switching over to frozen sweet corn once my beloved fresh corn sadly disappears from the market.
*These are best served immediately but they do freeze well. If you freeze leftovers, thaw them before serving and place in the toaster right before serving.
- ½ cup brown rice flour (you could also use unbleached all-purpose flour)
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- ¼ cup canola oil
- 1 tablespoon honey
- 2 cups fresh corn kernels (thawed if frozen)
- ½ cup thinly sliced scallions
- ½ cup shredded cheddar cheese
- Butter or oil, for cooking
- Sour cream, for serving
- Preheat oven to 250. Have a piece of tinfoil or oven-safe plate set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder and salt. Add the eggs, milk, oil and honey and gently stir until combined. Fold in the corn, scallions and cheddar cheese.
- Heat oil or butter on a nonstick griddle over medium-heat heat. Once the pan is hot, pour ¼ cup of batter onto griddle for each cake. Cook for about 2 minutes per side until lightly golden. Repeat with remaining batter. Place cooked griddle cakes on foil/plate in oven to stay warm while finishing.
- Serve immediately with a dollop of sour cream.
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