Corn Cakes

I usually cut this recipe in half.

3 cups corn kernels
1 cup milk
2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
4 eggs
8 Tbsp. butter
1/2 cup chives
1/2 cup parsley
3 Tbsp. cooking oil

1. In a bowl of a food processor combine corn and milk and process until simultaneously chunky and creamy.  Pour into a large mixing bowl.  Add flour, cornmeal and baking powder and mix well.   Set aside.

2. In a small mixing bowl beat together eggs and butter until smooth and frothy.  Add egg mixture to corn mixture and combine thoroughly.  Carefully mix in chopped chives and parsley.  Season with salt and pepper.

3.  In a large skillet, heat oil.  Using a 1 1/2 oz. ladle, scoop up batter and ladle into hot oil.  Fry until golden on both sides, about two minutes per side.  Serve corn cakes with sour cream, garnished with chives and/or with corn relish.