Additional grated Black Diamond Old Cheddar Cheese
Chopped green onions
Preheat oven to 425°F (220°C).
Combine eggs, flour, milk, cheese, cornmeal and salt in a blender; blend until smooth.
Meanwhile, divide butter between two 8-inch cake pans; place in oven for 1 to 2 minutes (don’t allow butter to brown.) Tilt pans to coat bottoms evenly. Divide batter between hot pans. Bake for 18 to 20 minutes or until puffed and golden.
Meanwhile, melt butter in a large skillet set over medium heat.
Add onion, thyme, salt and pepper; cook, stirring often for 10 minutes or until golden brown. Add sugar, vinegar and corn. Cook, stirring often, until well caramelized.
Cut pancakes into wedges. Serve warm, topped with the corn mixture, additional grated cheese and green onions. Makes 4 entree servings or 8 side-dish servings.