2 1/2 cups fresh corn kernels (about 5 ears)

3 large eggs

3/4 cup milk

3 tbsp unsalted butter, melted

3/4 cup white whole wheat flour

3/4 cup self-rising buttermilk corn meal mix

1 cup fresh mozzarella cheese, shredded

2 tbsp chopped chives

1/2 tsp salt

1/4 tsp fresh ground pepper

Guacamole, optional

Instructions:

Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/2 cup batter for each cake onto a hot, lightly greased large nonstick skillet to form 2-inch cakes.  Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges looked cooked.  Turn and cook other sides 2 to 3 minutes.

Serve warm with guacamole or alone.

Adapted from Southern Living 2008 Cookbook and from the kitchen of http://multiplydelicious.com