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The perfect side-dish or a meal unto themselves, these cakes are amazingly comforting. Warm, from the skillet with a tall glass of milk, they will lull you into a sense of comfort. Chilled, from the fridge for breakfast with a small dollop of spicy mayo, they're a perfect pick-me-up.

ingredients:

	3 cups frozen kernels, defrosted
	1 tablespoon unsalted butter
	½ Vidalia onion, diced small
	½ tablespoon sugar
	½ teaspoon turmeric
	1 tablespoon yellow cornmeal
	¼ cup half and half cream
	½ cup whole milk
	Kosher Salt
	Freshly cracked black pepper to taste
	1 tablespoon chopped fresh parsley
	1 egg, whisked
	vegetable oil, for cooking
	½ cup flour

directions:

1. In a large pot, melt butter on medium. Add onion and cook gently until it is translucent.

2. Add corn and cook for about 3 minutes, stirring often, until the base thickens. Stir in sugar, turmeric and cornmeal. Add milk and cook until corn is soft, about 3 minutes.

3. Transfer to a large bowl and allow to cool to room temperature. Add parsley, egg and flour and stir until just combined.

4. Heat about 1 1⁄2 - 2 tablespoons vegetable oil in large skillet on medium heat. Drop ¼ cup of batter onto skillet (or more if you want bigger cakes). Flatten slightly with spatula and cook until browned, about 4 minutes per side.

5. Repeat with remaining batter, keeping cooked cakes warm in oven until served. Serve with yogurt or hot sauce, depending on your taste.

recipe origin: A Domestic Goddess orginal

Filed under:   Side-Dishes & Salads   Snacks

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