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Ingredients
- 17 ounces creamed corn
- 1/2 cup milk
- 1 egg, beaten
- 8 1/2 ounces Jiffy corn muffin mix
Method
- Empty can of corn into large bowl.
- Rinse empty can with the 1/2 cup milk.
- Add to corn.
- Add beaten egg.
- Add corn muffin mix and stir to combine.
- Heat large skillet with oil to cover bottom.
- Cook like pancakes, turn when edges start to look dry.
- One tablespoon makes a good size fritter.