Dick Clark's American Bandstand Grill Recipe
1 (15 oz.) can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
salt and pepper
1/2 cup flour
unsalted butter, melted, for serving
In a medium bowl, combine the creamed corn, eggs, thawed corn, and sugar. Season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.