Green Corn Breakfast Cakes

The batter can be prepared up to 2 hours ahead and refrigerated in an airtight container. Stir gently before cooking, as the flour may settle. The batter may thicken slightly when cold; thin with 1-2 tablespoons of milk if needed. For best texture, bring to room temperature for 15 minutes before frying.

Store cooked cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore crispness, or reheat in a skillet with a small amount of butter over medium heat for 2-3 minutes per side. These cakes do not freeze well due to their high moisture content.