Cheesy Corn Cakes

These are truly, the best corn cakes, I have ever had.  I have made a variety of corn cakes, over the years, and loved them.  Despite, how well, they all turned out, these were even better.  I got this from the Internet and I can't find the recipe, at this moment.  If anyone has seen it, please let me know.  It was featured yesterday by a major site.


Cheesy Corn Cakes   (adapted)

Makes about 3 dozen

Ingredients:

21/2 cups of frozen corn
2 eggs
3/4 cup milk
1 tablespoons olive oil
3/4 cup gluten-free flour
3/4 cup yellow cornmeal
1 cup smoked mozzarella cheese, grated
1 cup white Cheddar Cheese

2 tablespoons chopped chives
1 teaspoon white pepper

Method:

Mix the first four ingredients together.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/4 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. 

Turn and cook other sides 2 to 3 minutes.