Combine cornmeal, flour, sugar, baking powder, and salt. Combine
buttermilk and egg in a bowl, stirring with a whisk. Stir in cornmeal
mixture, corn kernels, and green onions. Heat a nonstick skillet over
medium heat. Add 8 (1-tablespoon) mounds batter to pan; cook 2
minutes on each side. Remove corn cakes from pan. Repeat with
remaining batter to yield 16 corn cakes total.