2cupsfresh corn kernelsfrom about two ears of corn or thawed if frozen
vegetable oil or grapeseed oil for frying
Instructions
In a medium bowl, whisk egg and milk together. Stir in cornmeal, flour, salt, and baking powder, and fold in green onions and corn.
Set a large non-stick frying pan or a large griddle over medium heat, and add 1 tablespoon oil. Scoop ¼-cup portions of batter into pan. Cook, turning once, until puffed and golden brown, about 6 minutes total. As the cooked cakes come off the griddle, set them on a cooking rack. Repeat process with remaining batter, adding more oil as necessary to the pan.