Corn cakes

Makes 5

2	cups yellow cornmeal
1/2	cup flour
1	heaping tablespoon baking powder
1/2	teaspoon salt
1 1/2	cups water
1	bunch scallions (green part only), chopped
1	cup fresh or frozen corn kernels
	Pepper, to taste
6	tablespoons sunflower oil
1/4	cup (4 tablespoons) butter, melted

1. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Gradually add the water until the mixture is the consistency of hot cereal.

2. Stir in the scallions, corn, and pepper.

3. In a large skillet, heat 2 tablespoons of the oil on medium-high heat. Ladle enough batter into the skillet to make a 5-inch cake. Cook for 6 to 8 minutes or until golden on the bottom. Turn and cook the other side 6 to 8 minutes more. Remove from the heat.

4. Brush the surface with butter. Continue making corn cakes, adding 1 more tablespoon of oil to the pan before cooking each cake, until all the batter is used. Adapted from Sherry Pocknett