Fresh Corn Griddlecakes

5 tbsp. cornmeal
3 tbsp. flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup plain 2% Greek yogurt
3 tbsp. skim milk
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 egg
14 oz. (approx. 2 ½ cups) fresh Minnesota Grown corn kernels
¾ oz. finely chopped fresh basil, plus more for garnish
¼ cup (approx.) Kowalski's Tomato & Basil Pasta Sauce, for serving (optional)

In a medium mixing bowl, whisk together first 6 ingredients (through pepper); set aside. In a separate medium mixing bowl, whisk together yogurt, milk, oil and egg. Gently mix wet ingredients into dry ingredients until just combined; fold in corn and basil. Heat a large nonstick skillet or griddle over medium heat; spray with cooking spray. Working in batches, scoop about ⅓ cup batter onto the skillet; form batter into 3-4" circles, pressing down slightly. Cook until edges are set and dry and bottom of corncake is dark golden-brown (2-3 min.). Flip corncakes; cook until golden-brown on the other side (1-2 min.). Wipe skillet clean; respray pan and repeat with remaining batter. Top with sauce, if desired, and garnish with basil; serve warm.