1 cup corn meal
1/2 cup almond flour
1/3-1/2 cup onions, finely chopped
1 cup corn kernels (if using canned or frozen, drain/rinse as applicable)
2 tbsp. melted butter
3 pasture eggs
1/4 cup raw milk
2 tbsp. coconut sugar
Sea salt and pepper, to taste (about half a tsp. each, maybe a little more salt)
A little expeller-pressed coconut oil, lard, tallow, palm oil, or ghee to fry your cakes
Combine all ingredients (except the oil or ghee to fry) in a medium bowl. Heat oil/ghee over medium heat. Add heaping spoonfuls of corn mixture into pan and fry about five minutes per side until browned and cooked through. You may want/need to press down on the cakes after flipping (I did because I'm impatient).
Comments: I used a combo of ghee and oil to fry my corn cakes. I also sprinkled a dried hot pepper mixture on to the uncooked sides of several of the cakes to make a spicier version for husband. Really, really good and awesome with chili.