Preparation

1. In a large mixing bowl, combine the cornmeal, sugar, salt, and buttermilk. Let the mixture stand for 20 to 30 minutes.
2. While the cornmeal mixture is resting, mix the flour, baking powder, and baking soda together in a separate bowl and set aside.

Mixing the Batter

1. After the cornmeal mixture has rested, add the melted butter and beaten egg. Stir until well combined.
2. Gradually add the flour mixture into the batter, stirring until just blended. Be careful not to overmix.
3. Fold in the fresh corn kernels until evenly distributed throughout the batter.

Cooking the Pancakes

1. Heat a griddle or large skillet over medium heat. Lightly butter the griddle to prevent sticking.
2. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for about 3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 3 minutes, or until golden brown and cooked through.

Serving

1. Serve the pancakes warm, topped with maple syrup.