• 2 C bread flour
• 1 C cornmeal
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 1/2 oz soft butter
• 1/2 C sugar
• 2 eggs
• 2 1/2 C milk
• 3 ears of corn, grilled and kernels cut from cob

Combine 1st 4 ingredients in a bowl. Cream butter and sugar until well combined, add eggs and mix to combine. Alternately add wet and dry ingredients up to corn kernels. Stir in corn kernels.

Heat sauté pan over medium heat with a small amount of butter or oil. Put 2 oz of batter in pan, cook until golden brown on one side, then flip and cook on other side for about 1 minute or until cooked through.

Serve with crème fraiche and cherry tomatoes.