Corn Cakes

Serve these with breakfast or as a side dish for a family meal.

• 1 cup pancake mix
• 1 cup cornmeal
• 1 teaspoon baking powder
• 2 eggs, slightly beaten
• 1 can (15 ounces) cream-style corn
• 1 cup milk
• 2 tablespoons vegetable oil

Stir together the pancake mix, cornmeal, and baking powder. Combine the eggs, cream-style corn, milk, and oil; stir into dry ingredients, stirring just until moistened. Drop batter from a 1/4-cup measure onto a hot lightly greased griddle or skillet. Turn once to cook both sides. Makes about 16 corn cakes.