Ingredients
Nonstick cooking spray
1 box (10 ounces) frozen corn kernels, thawed
1/3 cup whole milk
1 large egg
1 tablespoon sugar
2 scallions, whites minced, greens thinly sliced for garnish
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
Sour cream, for garnish
Preparation
Preheat oven to 400 degrees. Coat two 12-cup mini muffin pans with cooking spray.
In a large bowl, combine corn, milk, egg, sugar, scallion whites, baking powder, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne. Stir in cornmeal and flour.
Drop batter by rounded tablespoons into prepared muffin pans. Bake until cakes are just set in the center, 8 to 10 minutes. Loosen with a table knife, and remove from pans. Serve corn cakes immediately, garnished with sour cream and scallion greens.
