1cupgrated mozzarella cheese or any other grated cheese
1/4cupchopped green onion, green part only
1teaspoonsalt
dash of garlic powder
1/2teaspoonground pepper
Peach Mustard Sauce:
3TablespoonsPeach jam, or apricot
1teaspoonDijon Mustard
1teaspoonyellow mustard
Instructions
Pulse first 4 ingredients in food processor just until corn is coarsely chopped.
Add flour, cornmeal, baking soda, cheese, green onion, and seasonings. Fold together just until dry ingredients are moistened.
Spoon about 1-2 tablespoons batter onto a hot, greased griddle or non stick pan to form 2-3 inch cakes, or use a small scoop and then flatten.
Slightly spread batter while spooning onto griddle. Cook cakes about 3 minutes on each side, or until golden and cooked through. Do not flatten cakes once flipped over. Serve with Peach Mustard Sauce.
Peach Mustard Sauce:
Mix together in small bowl, serve with corn cakes.
Notes
This recipe is easily halved.
You may use different size scoops to portion out the corn cakes. It's fun to cook the cakes in varying sizes and serve on a platter.