1 1/2 c flour
1/2 c cornmeal
1/4 c sugar
1 T baking powder
1/2 tsp salt
1 1 /4 c milk
1/3 vegetable oil, plus more for skillet
3 T butter, melted and cooled
16 oz. corn
8 oz. log of goat cheese, thinly sliced
1 c pepper jelly for serving
Whisk together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl whisk together milk, eggs, oil and butter until smooth and combined. Add milk mixture to flour mixture and stir until batter is just combined; fold in corn.
Heat a cast-iron skillet over medium heat and rub with enough oil to coat surface. Working in batches, drop batter by the tablespoon into skillet to make 2″ cakes. Cook until undersides are golden brown, 45-60 seconds; turn, and continue cooking until other side is browned and cakes are heated through, about 1 minute. Transfer to a platter.
To serve, top each cake with a slice of goat cheese and some pepper jelly.