Instructions: Cut corn kernels off cob. Puree corn in food processor and add and pulse one at a time: sugar, salt, pepper and egg. Sift flour or polenta over batter until the batter is the consistency of thick pancake batter.

In a warm saute pan, add butter and drop batter into 3 inch rounds. Cook 2 minutes, turn and cook an additional 2 minutes. Remove from pan and set aside.

(Reheat corn cakes in a 350-degree oven before serving.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.