1. 1. Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the yellow cornmeal, almond flour, baking powder, baking soda, salt, and black pepper. Ensure there are no lumps and all ingredients are evenly distributed. This step is crucial for an even rise.

2. 2. Combine wet ingredients: In a separate, larger bowl, gently whisk the sourdough discard, egg, milk, and melted butter until just combined. The mixture should be smooth but don’t overmix. If using, stir in the chopped green onions or chives and the corn kernels.

3. 3. Mix wet and dry: Pour the wet ingredient mixture into the dry ingredient bowl. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. A few small lumps are perfectly fine; overmixing can lead to tough corn cakes. The batter will be thick.

4. 4. Heat the pan: Place a large non-stick skillet or cast-iron pan over medium heat. Add a small amount of butter (about 1 teaspoon) and let it melt and coat the bottom of the pan.

5. 5. Cook the corn cakes: Once the butter is shimmering, drop spoonfuls of batter (about 2-3 tablespoons per cake) into the hot pan, leaving some space between each. Flatten them slightly with the back of the spoon to form uniform cakes.

6. 6. Flip and finish: Cook for 3-4 minutes per side, or until the edges are set, the cakes are golden brown, and cooked through. You’ll see small bubbles forming on the surface when they’re ready to flip. Repeat with the remaining batter, adding more butter to the pan as needed for each batch. Serve warm.