Combine the cornmeal, flour, baking soda, salt and pepper in a large mixing bowl. Add the buttermilk, eggs and butter and beat just until combined. Stir in the corn, cheese, dill, and green onions. Heat a griddle to medium-high heat and lightly spray with cooking oil. Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes) and cook on each side until golden brown. If serving as hors d'oeuvres, arrange the mini corn cakes on a serving platter with a dollop of creme fraiche and a sprig of fresh dill. Makes about 32 mini corn cakes.: You will notice the dry mixture has a uniform, pale yellow appearance and a faint corn aroma. Sifting by hand with a whisk helps blend the leavening evenly so the cakes rise predictably. A common mistake is to skip thorough mixing, which can leave pockets of baking soda that taste bitter, so whisk until the color is consistent.
Add the buttermilk, eggs and butter and beat just until combined: After adding the liquids the batter should smell slightly tangy from the buttermilk and look glossy from the melted butter . Use a spatula or whisk to fold until the mixture comes together, leaving a few small streaks of flour is fine. Overbeating causes gluten development and a tough texture, so stop once the batter is cohesive and slightly lumpy.
Stir in the corn, cheese, dill, and green onions: When you fold in the chopped corn kernels , shredded Havarti cheese , fresh dill , and sliced green onions , you will see bursts of yellow and green. The cheese will distribute into pockets that melt during cooking. Mix gently to avoid breaking down the corn too much; otherwise the batter can become watery.
Heat a griddle to medium-high heat and lightly spray with cooking oil: The griddle should feel hot to the touch from about 4 inches above, and a drop of water should sizzle and evaporate quickly on contact. Light oil ensures a nonstick surface and helps form a golden crust. If the surface is too cool the cakes will absorb oil and become greasy, so wait until it reaches the proper heat.
Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes): As the batter hits the hot surface you should hear a clear sizzle, and the edges will set almost immediately. The cakes spread slightly and begin to bubble on top. Use a measuring spoon or 1/4 cup for consistency. A usual slip is crowding the griddle, which lowers the temperature and prevents browning, so leave space around each cake.
Cook on each side until golden brown: Watch for a deep golden color and a firm edge before flipping, about a few minutes per side depending on your heat. When you lift a corner the underside should be crisp and set. The aroma at this stage is nutty with a hint of caramelized Havarti cheese . If you flip too early the cake may fall apart, so be patient and use a thin spatula to lift cleanly.
If serving as hors d'oeuvres, arrange the mini corn cakes on a serving platter with a dollop of creme fraiche and a sprig of fresh dill: The contrast of warm cakes and cool creme fraiche is pleasing to both the eye and the palate. Place a tiny dab of cream on each mini cake and top with a delicate sprig of dill for aroma. A common mistake is overgarnishing, which obscures the cake; keep the garnish modest for best presentation.
