These are wonderful with ham. My husband eats them left over for breakfast with syrup.
Servings: approx. 10 cakesPrep Time: 10 minutes Cook Time: 10 minutes
1 can shoepeg (white corn) or Mexicorn, drained.
1 large egg
1/4 cup milk
1 T melted butter
1/4 cup flour
1/4 cup corn meal (yellow or white)
1/2 cup grated cheese (I use cheddar)
Drain corn. Process 1/2 of the corn, egg, butter and milk. Add to the remaining corn in a medium bowl. Stir in flour, cornmeal and the cheese. Fry tablespoons on griddle until browned. Flip and brown the other side.
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