2 lb frozen corn kernels, thawed
1 1/2 c extra fine yellow cornmeal
9 oz mozarella, grated
2 Tbsp milk
1 1/2 c sugar
Grind corn coarsely, place in bowl. Add remaining ingredients, mix with electric mixer. Form into 24 patties, 1 1/2" diam. Stack, separated with parchment paper, on lightly greased baking sheet. Refrigerate 30 min. In lightly buttered griddle or heavy skillet, cook over med. low heat until brown, about 3 min per side.