My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits.
Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband.
For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice.
Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe.