These hearty double corn cakes are great served for dinner topped with chili with beans, as well as for breakfast served with butter and maple syrup.

Farmhouse Corn Cakes

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1 1/2 to 2 teaspoons salt
3 large eggs
3/4 cup milk
1/4 cup butter, melted
2 1/2 cups fresh or frozen corn kernels

1. Before using corn, cook fresh ears and cut from cob or thaw frozen corn.
2. Sift flour, cornmeal, sugar, baking powder and salt together together.
3. In a separate bowl, whisk together eggs, milk and butter; add to flour mixture, stirring gently. Fold the corn into the batter.
4. Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Makes about 10 (4-inch) pancakes.