Green Corn Griddle-Cakes

Grated corn can be prepared up to 4 hours ahead and refrigerated in an airtight container. The batter is best made fresh, as the baking powder begins working immediately upon contact with liquid. If necessary, prepare the batter up to 30 minutes ahead and store covered in the refrigerator, but expect slightly less rise.

Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a 350°F oven for 5-7 minutes until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.