Sweet Corn Cakes - cooking recipe

Ingredients

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
1 cup buttermilk
2 large eggs
2 tablespoons butter, melted

Preparation

In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
Add in the corn kernels; toss to coat.
In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
Heat a large nonstick skillet or griddle over medium heat.
Brush a thin film of vegetable oil or spray with cooking spray.
Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
Serve warm with maple syrup or powdered sugar and berries.