Corncake

1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 large egg
1/3 cup milk

In a bowl, combine flour, salt, pepper, egg and milk until just combined.

2 cups corn kernels
1/2 Vidalia onion, chopped finely
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives

Fold in corn, onion, chives and parsley.

2 tablespoons vegetable oil (for frying)

Heat about 1 1/2 - 2 tablespoons vegetable oil in large skillet on medium heat.
Drop 1/4 cups of batter onto skillet (or more if you want bigger cakes).
Flatten slightly with spatula and cook until browned, about 4 minutes per side.

Repeat with remaining batter, keeping cooked cakes warm in oven until served.

Serve with maple syrup or hot sauce, depending on what they are accompanying.

Notes:
· Corn cakes are the perfect side dish to anything barbequed - these would be even better if you grilled the corn on the cob first, then removed it to use in the fritters...add a nice smoky flavour to them.

· These also could have used a bit of spice to them; perhaps some red pepper flakes or horseradish next time!
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