Corn Cakes

1 pouch (6.5 oz.) cornbread mix
1 1/2 cups corn
1 large egg
1/2 cup milk
cooking oil

Combine cornbread mix, corn, egg and milk until well blended. Let stand 5 minutes. Heat oil in a ban and drop heaping Tablespoons of batter into the hot oil. Cook 1 to 1 1/2 minutes on each side flattening with a spatula after turning. Makes about 18 corn cakes.

Changes - Try using 1 cup of chopped broccoli instead of corn. Maybe even add 1/2 cup shredded cheese to the batter before frying. These can be served as the bread of the meal.