1 cup corn kernels (frozen is OK)
3/4 cup all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups buttermilk
2 tablespoons melted butter
1 egg, beaten
2 green onions, chopped

Puree 1/2 cup of the corn, then combine it with remaining 1/2 cup whole kernels; set aside.

Place the flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl and mix together. In another bowl, whisk together the buttermilk and melted butter, then whisk in the egg. Gradually add dry ingredients to liquid ingredients and whisk until thoroughly incorporated. Fold in whole and pureed corn, along with the green onions. If necessary, add additional buttermilk to thin mixture.

Using a nonstick pan over medium heat, ladle batter to form 3-inch cakes. Cook until golden-brown (about 2 1/2 minutes per side). Keep prepared cakes on a warm platter in a warm oven until all batter has been used. Serve alone for breakfast, as an appetizer topped with sour cream and green onions or even as an accompaniment to fowl, such as duck and quail.

Makes about 18 to 20 cakes.

— Recipe adapted from "Coyote Cafe," by Mark Miller.