Corn Cakes

Perfect corncakes are not pancakey but more creamy custard with a crispy outside. Use more oil than you would for pancakes or you won't get the crispy yumminess that these need.

1 15 oz can cream style corn
3/4 milk
1 egg
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/4 teaspoon each salt and pepper
Vegetable oil for frying

In a medium sized bowl mix together the creamed corn, milk, egg, cornmeal, baking powder, salt and pepper. Stir in the flour just enough to combine. Set aside. Set a griddle or large frying pan over medium high heat. When hot add about 2 tablespoons of vegetable oil to the pan. Drop about a 1/4 cup of batter per cake onto the griddle (I can usually get four in one go) Cook until bubbles form on top and sides look crisped, about 2 minutes. Turn with a spatula. If cakes want to tear wait a little bit longer. Continue cooking on other side for another minute or so. If cakes refuse to set up enough to flip add a little more flour. If the first ones seem cakey add a bit of milk. If pan runs dry of oil add more. Serve hot with butter or not. Ham is also good.