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Corn Fritters 1 - 6.5 oz pouch cornbread mix 1 1/2 cup leftover corn 1 large egg 1/2 cup of milk 1 Tablespoon oil In a medium bowl combine the first 4 ingredients. Let stand 5 minutes. Pour the oil into a large non-stick skillet and heat over medium-high heat. Drop heaping tablespoons of batter into the hot oil, cook 1 to 2 minutes on each side. Flatten with spatula after turning. Serve warm or at room temperature with a drizzle of honey or maple syrup. |