1/2 C. white corn meal
1/2 C. yellow corn meal
1/2 C. all-purpose flour
2 tsp. salt
1 tsp. black pepper
1 tsp. baking soda
2 tsp. sugar
2 tsp. honey
2 tsp. unsalted butter, melted and more for pan-frying the cakes
1 large egg
1 C. buttermilk
1 C. thawed frozen corn, chopped
1/2 small red onion, chopped
1 clove garlic, minced finely
1-2 serrano chilies, chopped (remove the seeds if you like)
handful of cilantro, roughly chopped
1 scallion, chopped
10 sprigs of chives, chopped
1 C. queso blanco or monterey jack, shredded
Garnish: sliced serranos, chives, and sour cream or crema

Mix together all the dry ingredients. Set aside. Combine the egg, buttermilk, and melted butter. Add in the onion, garlic, serranos, cilantro, scallion, chives, corn, and the queso blanco. Stir the dry ingredients into the wet ingredients until just combined. Heat a griddle or frying pan with some butter on medium-medium high heat and drop 1/2 C.-fulls of batter into the pan. Cook on each side for approximately 3 minutes per side. Garnish with sliced serranos, chives, and sour cream or crema.