Finely chop the Yellow Bell Pepper (1/4 cup). Finely chop the Jalapeño Pepper (1). Finely chop the Scallion (3).
Cut the Corn Kernels (2 cup) off of the earns of corn if using fresh corn.
In a small bowl, combine All-Purpose Flour (1/2 cup), White Corn Grits (1/2 cup), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Salt (1/2 teaspoon).
In a small sauce pan, whisk together Milk (1 cup), Egg (2), and Lemon Juice (1 tablespoon) and bring to a low simmer.
Once simmering, add in the grits mixture. Stirring constantly, simmer for 3 minutes, then remove from heat and set aside for the grits to absorb the the liquid and cool down.
In a medium sized skilled, melt half of the Butter (2 tablespoon) over medium heat.
Once melted, add yellow bell pepper (1/4 cup), jalapeno pepper (1) and yellow corn kernels (2 cups) stirring occasionally, and cook for 10 minutes. Remove the skillet from the heat, mix in the scallion (3), and set aside to cool down.
Once both the grits mixture and veggie mixture are cool enough to handle, combine together in a medium sized bowl.
Take 2 tbsp of the grits/veggie mixture, shaping the cakes with your hands, and place on a parchment lined baking sheet. Repeat until all the mixture is used, about 1 dozen cakes.
Reusing the veggie skillet, add 1 tbsp Butter (1 tablespoon) to the pan and melt the butter.
Brown over medium heat, about 2 minutes per side. If all the corn cakes don't fit in to the pan, keep the corn cakes crisp on a baking sheet by placing them in an oven preheated to 200 degrees F (95 degrees C).