3 tbsp. butter
1 (7 oz.) can (2 c.) whole kernel corn, undrained
1 (7 oz.) can (2 c.) cream style corn
1 packet Hungry Jack complete pancake mix
1 tbsp. instant minced onion
1 tbsp. dehydrated parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
1 egg
1/2 c. (2 oz.) Cheddar cheese, shredded

In medium saucepan, melt butter. Combine the remaining ingredients, except cheese, in saucepan and mix well. Cook over low heat, uncovered, for 15 minutes; as mixture thickens, lift with spatula from bottom occasionally. Sprinkle cheese on top. Cover and cook 15 minutes over low heat without stirring. Serves 6 to 8.