In a medium bowl, combine cornbread mix, corn, egg and milk. Let mixture stand 5 mins.
Pour the oil into a large nonstick skillet and heat over medium-high heat. Drop heaping tbsps of batter into hot oil; cook 1 - 1 1/2 mins on each side. Flatten with spatula after turning.
Serve warm or at room temperature with a drizzle of honey or maple syrup.
Originally Submitted
7/29/2010
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