Corn Skillet Cakes

Combine flour, whole wheat flour, sugar, baking powder, and salt in a large mixing bowl, stirring until evenly distributed.

Whisk together skim milk and egg in a separate bowl until well blended.

Pour the milk mixture into the flour mixture and stir until just combined; do not overmix, as lumps are acceptable in pancake-style batter.

Fold in corn kernels gently until evenly distributed throughout the batter.

Heat 1 tablespoon vegetable oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

Working in batches, pour batter into the skillet in mounds (roughly 1/4 cup per cake) and cook until the bottoms are golden brown and edges appear set.

Flip each cake carefully and cook the second side until golden brown.

Transfer cooked cakes to a warm plate and repeat with remaining oil and batter, working in batches to avoid overcrowding the skillet.

Serve the corn skillet cakes warm, optionally with butter, sour cream, or your preferred topping.