(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In small bowl, whisk together oat milk, 1/4 cup Country Crock Plant Butter and egg yolks.
Beat egg whites with electric mixer on medium speed until soft peaks form.
Pour oat milk mixture into flour mixture and stir until just combined. Using a wire whisk, gently fold egg yolks into batter until incorporated. Gently stir in corn.
Melt 1 tablespoon Plant Butter in large nonstick skillet or griddle over medium-high heat. Add batter by 1/4 cupfuls. Cook 2 minutes per side, until golden brown and cooked through. Repeat with remaining batter adding additional Plant Butter if needed.
*In place of fresh corn you can substitute thawed frozen corn.
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