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For corncakes:
Combine 1 bag of mix
2 eggs
2 cups buttermilk
1 tbsp sugar
2 tbsp oil or melted butter
Fold in ½ cup frozen or canned corn kernels. Preheat griddle or frying pan on high. Lower heat to medium. Melt 2 tbsp butter or margarine on surface. Drop batter onto cooking surface in large spoonfuls. When tops of cakes begin to puff, flip and cook another 2-3 minutes. Serve hotwith maple syrup and butter; salsa and grated cheese; or eat as is. Yields 16 corncakes.
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