View source for Breakfasts/skillet corn griddle cakes

Makes: 6 side dish servings

Active Time: 35 minutes

Total Time: 35 hour

From: Better Homes and Gardens July 2012

=Ingredients=
1 tbsp oil

1 1/4 cups fresh corn kernels

1/4 cup all purpose flour

1/4 cup yellow corn meal

1/4+ tsp. salt

1 tsp. baking powder

1/2+ cup milk

1 egg lightly beaten

1 tbsp. vegetable oil

1 tbsp. finely chopped onion

1/2 cup sour creme optional

1/2 cup tomato, chopped

1/4 cup green onions, sliced

1/4 cup fetta cheese

=Directions=
== Step 1 ==
In a 12-inch non-stick skillet heat 1 tbsp. oil over medium heat.  Add corn kernels in even layer, sprinkle generously with salt.  Cook without stirring 3-4 minutes until the kernels are sizzling.  Give the pan a shake and continue cooking for 16 minutes until the kernels are brown.  Reserve 2 tbsp. for garnish.

== Step 2 ==
Meanwhile, in a medium bowl whisk together flour, corn meal, 1/4 tsp. salt and baking powder.  Which in milk, egg and 1 tbsp. vegetable oil, mixing just until batter is smooth.  Stir in chopped onion and remaining brown corn.

== Step 3 ==
Wipe out skillet with lightly oiled paper towel and put over medium heat.  Drop batter by 1 or 2 tbsp. measure.  Cook until brown on one side and batter appears set, about 1 minute.  Turn and cook one additional minute or less.  Repeat, set aside and keep warm.

== Step 4 ==
Top each griddle cake with sour creme, tomato, corn kernels, green onions, and fetta cheese.