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| COUNTRY CORN CAKES | |
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1 (8 oz.) can cream style corn 1 egg, slightly beaten 1 c. pancake mix Shortening Blend corn and egg; add pancake mix. Fry in 1/2 inch hot shortening until golden brown. Turn and brown on other side. Yield: 4 servings. | |
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recipe reviews #141414
Alisha Miller (Ohio) says:
These were a perfect way to use up the can of creamed corn I accidentally bought. They tasted very similar to funnel cakes but less sweet! Husband could not get enough. Will make again.
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