Stir together the pancake mix, cornmeal, and baking powder. Combine the eggs, cream-style corn, milk, and oil; stir into dry ingredients, stirring just until moistened. Drop batter from a 1/4-cup measure onto a hot lightly greased griddle or skillet. Turn once to cook both sides.
Makes about 16 corn cakes, 8 servings
Calories per serving: 216
Fat per serving: 8.0g