1 1/2 cups canned corn kernels, divided
1/4 cup low fat milk
1/2 tsp. ground coriander
1/4 cup all-purpose flour
1/4 cup ground cornmeal
1/2 cup cheddar cheese, shredded
2 tbsp. chives (or use green onions)
1/2 tsp. salt
1/2 tsp. black pepper
Place the dough attachment in the Bowl and add the 1 1/4 cups corn, egg and milk. Blend on 1 into a thick, coarse mixture.
Add all remaining ingredients, except the oil, including reserved corn and blend again on 1 until smooth.
Heat a little oil in a large non-stick sauté pan over medium heat. Spoon batter in 2-inch rounds and cook for 3 to 4 minutes per side, until center is firm and edges are golden. Hold in a warm oven until all cakes are done. Serve warm on a platter with desired accompaniments.