Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 cups fresh corn kernels (2 cobs)
1 1/2 cups buttermilk
2 tbsp melted butter
2 tbsp vegetable oil

Directions

1. Combine flour, cornmeal, baking powder, baking soda, salt and pepper.
2. Stir together corn kernels, buttermilk and butter. Add to dry ingredients.
3. Heat large nonstick griddle pan or skillet and brush with oil. Pour about 1/3 cup batter in pan and cook over medium heat until bubbles appear on top. Turn and cook other side. Keep warm in low oven.
4. Repeat using remaining batter. Corncakes can be cooked earlier and refrigerated, then brushed lightly with oil and reheated on barbecue.