- 3/4 cup yellow cornmeal
- 1/3 cup grated Monterey Jack cheese
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 3/4 cup (about) boiling water
- 2/3 cup frozen corn kernels, thawed
- Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
- Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.