Jalapeño Corn Cakes

By Sunset
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1 large egg

1 cup milk

3/4 cup medium-grind cornmeal, preferably stone-ground*

1/2 cup flour

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon chopped fresh marjoram leaves

3 green onions, chopped, plus sliced onions for garnish

1 jalapeño chile, seeded and chopped

2 cups fresh corn kernels

1/4 cup vegetable oil

Sour cream or Greek yogurt

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