Contributed by adapted from www.care2.com

Ingredients

1 C Flour
1 C fine yellow Cornmeal
1 tsp Salt, or to taste
2 C fresh, canned, or thawed frozen Corn
2 C finely chopped, firmly packed Kale
2 large Eggs
2 Tbs Olive oil
2 C Milk
1 C diced Onion (optional)
1 Tbs Oil for frying

Instructions

In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat oil in a large frying pan. Add the onion, if using, and sauté until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm. Serves 4 to 6.

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