One of my favorite recipes is a corn pancake recipe that I found in one of those little Betty Crocker cookbooks you can get at the cash-stand in most grocery stores. Well, I seemed to misplace the book and never memorized the recipe, so I made my own version. I decided to try it with half corn masa and half flour. The masa saturates the liquid better than using just flour; this also makes the cakes denser. The masa also adds a little creaminess to the texture of the fritter. However, if you dislike thicker fritters/cakes, then you might want to thin out the batter by adding a little extra milk. These go well accompanied by a thick soup (such as black bean soup or chili), or just by themselves with your favorite salsa and sour cream.
A little knowledge about Masa (corn flour) or Masa De Harina:
Often used in making tortillas and tamales, masa is made when corn is put through a soaking process in a mixture of lime or ash and water, the soaked corn is then finely ground down to make fresh masa which is what it is called when it is still wet. When it is dried it is referred to as masa, masa de harina or corn masa flour. You can find it packaged in your local grocers in the Latin/Mexican food aisle. It can even be used to thicken sauces (though I have never tried it myself), this will also add a nice subtle corn flavor.
1 cup flour
1 cup corn masa
1 cup milk
1 can sweet corn kernels - drained (I prefer Niblet’s by Green Giant)
1 4oz can chopped green chilies
½ cup finely sliced green onions
2 tbs oil
3 dashes of cayenne
¼ tsp pepper
½ tsp salt
Oil for skillet
Directions: In a large bowl, mix all ingredients together - it will be like a thick cake batter. If you like your batter a little thinner, you can thin it out by adding a little more milk 1 tbs at a time.
To cook: Heat skillet on medium heat, once pan is hot, add enough oil to coat bottom (about 1 tbs). You will want to re-oil the pan every other batch to keep them from sticking. It also helps them brown easier. Using a large spoon or a large cookie dough scooper, drop in 3-4 spoonfuls in a pan at a time, depending on the size of the pan. If you keep your batter thick, it will only slightly spread out in the pan; this is normal. The fritters are meant to be a little thicker. Cook each side unti golden brown, about 3-4 minutes. Layer on a plate in-between paper towels to catch any excess oil.
Serve with a dollop of sour cream and your favorite salsa or alongside a bowl of black bean soup.