1/2 cup corn meal
1/4 cup almond flour
2 pasture eggs
1/4 cup onions, finely chopped
2 tbsp. melted butter or expeller-pressed coconut oil
1 tbsp. coconut sugar
1/3-1/2 cup frozen or fresh corn kernels
1/4 tsp. sea salt
1/8 tsp. pepper
A little butter or expeller-pressed coconut oil or lard or tallow or palm oil or ghee (your choice) to fry the corn cakes
Mix all ingredients in a large bowl. Scoop large spoonfuls into a prepared skillet (oil or butter) and cook about 5 minutes each side until browned and cooked through.
Comments: Super fast and easy and really good! We served with white chili but you could also make a small meal out of them or serve as an appetizer with salsa on top.