It's summer~ eat corn cakes

The blog called Mennonite Girls Can Cook nearly always pleases me when I go there...not that they are trying to please me, they just do. These down to earth cooks not only cook well but they take great pictures of their food and gardens. Today they featured corn cakes and since it is three days to summer and local corn will be knee high by July 4th, we can anticipate delectable treats on the cob.  However, until then, out of state corn is in many markets and can be used for this recipe, just as well.  Even frozen corn since it  is frozen at its best point will do well here. The girls always have a message to go along with their recipes and pictures that many people seem to enjoy because of the numerous hits on their site. I plug their blog and if you have not been there, look at this and then I am sure you will visit them on the Internet.

These savoury corn cakes are a great side dish to your menu. To add a bit more zip you can add sour cream, salsa and extra herbs. Picture this with a glass of iced tea and a side of sliced tomatoes.

Ingredients:

• 1/3 cup flour
• 1/3 cup cornmeal
• 1 tablespoon fresh parsley, chopped fine
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cheddar cheese, grated
• 1 1/2 cups corn, cooked and drained
• 1/4 cup buttermilk
• 1 egg
• 1 tablespoon butter, melted

Method:

1. In a medium size bowl combine dry ingredients with grated cheese and set aside.
2. In another bowl whisk together corn, buttermilk, egg, and melted butter.
3. Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
4. Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
5. They will spread a bit so no need to flatten them.
6. Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
7. Yield: 7 cakes