Sweet Corn Griddle Cakes

Sweet Corn Griddle Cakes

INGREDIENTS

• 8 T Unsalted Butter, melted
• 1, 14.75 oz can Cream-Style Corn
• 1 C Sour Cream
• 1/2 C Granulated Sugar
• 2 lg Eggs
• 1 t Kosher Salt
• 1/2 C Cornmeal
• 1 C All-Purpose Flour
• 1 t Baking Powder
• 1, 10oz bag Stahlbush Island Farms Super Sweet Corn, thawed

INSTRUCTIONS

• In a large mixing bowl, stir together the melted butter and cream corn. Add the sour cream, sugar, and eggs to the bowl and stir to combine. Fold in the cornmeal, flour, and baking powder until no lumps of flour are visible. Add the Stahlbush Island Farms Corn and stir together until evenly distributed.
• Heat a griddle over medium heat and using a 1/4 cup measuring cup, scoop portions of the mixture onto the hot griddle, like you would pancakes. Cook until lightly browned, about 1.5 minutes on each side. Serve with butter and honey on top.
• If you want more uniform cakes, use a 3 inch pastry cutter, and when the edges set, remove the cuter and let the cake cook until almost set, then flip. Once you get in a rhythm this process moves quickly.