Corn Pancakes

INGREDIENTS:

• 2 c. Shirley J Corn Bread & Muffin Mix
• 1 1/2 c. Milk
• for cooking Oil (or butter)

DIRECTIONS:

Combine Shirley J Corn Muffin and Bread Mix with milk in a bowl. In a non-stick pan or on a griddle at medium to low heat, place a small amount of oil and about ¼ cup of batter. Cook pancake for about 60 seconds on each side, or until pancake is cooked through. If the pancake is burning adjust the temperature lower and cook longer.

Corn Pudding

INGREDIENTS:

• 3 c. Shirley J Corn Bread & Muffin Mix
• 2 12.75 Oz Can Creamed Corn
• 16 oz Cream Cheese
• 4 Eggs

DIRECTIONS:

Preheat oven to 350 degrees. Cream together cream cheese, corn, and eggs. Add Cornbread Mix and stir to make a smooth batter. Pour into a greased 2.5 quart casserole, or a 9x13 baking dish. Bake for 45 minutes, or until golden brown and set.