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  In a bowl, combine egg and sourdough starter.
  125 g sourdough starter, 1 large egg
  
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  Whisk until well blended.
  
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  Add creamed corn, corn meal and mix.
  1 can creamed corn, 1 cup corn meal
  
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  Add frozen corn, mix and allow to rest for 15 minutes to allow cornmeal to absorb liquid and fully rehydrate. Longer is preferable, see blog notes.
  ¼ cup frozen corn
  
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  In a non-stick skillet, spray oil to prevent sticking and pre-heat pan over medium heat.
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  Drop a ladle-full of corn batter.
  
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  When edges start to crisp, carefully flip the griddle cake.
  
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  Remove griddle cakes when done and garnish with microwaved frozen corn.
  

Sweet option

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  Serve with whipped honey butter by mixing soft butter with honey at a 2:1 butter to honey ratio.

Savory option

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  For a savory option, add ¼ cup shredded cheese and 1 Tbsp chopped jalapeno
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  Garnish with chopped chives