In a medium bowl, whisk together cornmeal, flour, green onion, baking powder, salt, and pepper. In a small bowl, whisk together buttermilk, 1 tablespoon oil, and egg until combined. Stir in corn. Add buttermilk mixture to cornmeal mixture, stirring until combined.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop batter by tablespoonfuls 2 inches apart into hot oil. Cook until lightly browned and heated through, about 1½ minutes per side. (Reduce heat to medium and use remaining 1 tablespoon oil, if necessary.) Serve warm with Fresh Corn Salsa and lime wedges, green onion, and cilantro.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/stone-ground-corn-cakes-with-fresh-corn-salsa-recipe/