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In a medium bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder and salt. In a small bowl, use a hand mixer or stand mixer to beat the egg yolks. Beat the milk and butter into the eggs. Add the egg mixture to the dry ingredients, and stir everything until it’s just mixed. The batter may be slightly lumpy.
Stir in the whole corn kernels, green onions, sweet red pepper and green chiles. Set the batter aside.
In a small bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. Editor’s Tip: Be sure to thoroughly clean and wipe down the mixer and bowl before beating the egg whites. Egg whites are very finicky and won’t fluff up if there is other food residue present. Gently fold the egg whites into the batter until no white streaks remain.
For each corn cake, pour about ¼ cup batter onto a lightly greased, hot griddle. Flip the corn cake when bubbles form on the top. Cook the second side until it’s perfectly golden brown. Serve the corn cakes immediately with syrup if desired. Editor’s Tip: Preheat your oven to 200°F or lower if you can. Place a parchment-lined baking sheet in the oven, and add the finished corn cakes to the baking sheet after every round. That way, you can serve your corn cakes all at once without them getting cold.