1 c. pancake mix
1 c. corn meal
1 (1 lb.) can (2 c.) cream-style corn
2 eggs, slightly beaten
2 tbsp. cooking oil
1 c. milk

Stir together pancake mix and corn meal. Combine corn, milk, eggs and oil. Add to dry ingredients, stirring just until moistened. Drop batter from 1/4 cup onto hot, lightly greased griddle or skillet. Turn once.

Makes about 16 (4-inch) pancakes.