Corn cakes are delicious as an appetizer or a light lunch with a side salad. Make these for your next brunch and prepare to hand over the recipe.
Pancakes are ready to turn when edges appear dry and bubbles start to form. For a sweeter cake, leave out the scallions and add 2 tablespoons of sugar.
Place flour, cornmeal, baking powder, salt, pepper, corn, egg and milk into a blender. Blend until smooth, about 1 minute. Add in scallions but do not blend again.
Spray a large skillet with cooking spray and place over medium heat. Use a 1/4 cup-measuring cup to portion out the batter and cook cakes until golden brown on each side, about 1 minute per side. Serve with sour cream.