Photo: Becky Luigart-Stayner; Styling: Annette Joseph
1 (6-oz.) package buttermilk cornbread mix
2/3 cup water
3/4 cup fresh corn kernels
1/3 cup finely chopped country ham
How to Make It
Stir together cornbread mix and water in a small bowl until smooth. Stir in corn kernels and ham. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle or large nonstick skillet. Cook cakes over medium heat 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
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