Cornmeal Pancakes

6 EGGS

1 (8.5 oz) box corn muffin mix (like Jiffy)

1 (8 oz) can whole kernel corn (drained)

1 cup filling*, optional

1 teaspoon cooking oil

Optional toppings:  sour cream, salsa, taco sauce, nacho cheese sauce or guacamole

In medium mixing bowl, beat eggs until foamy.  Stir in muffin mix until thoroughly blended.  Stir in corn.  You can cook pancakes at this point or add an additional cup of desired filling(s) until well blended.

Evenly coat a 12-inch non-stick griddle or large frying pan with oil.  Over medium-high heat, heat oil until just hot enough to sizzle a drop of water.  For each pancake, spoon about 1 generous tablespoon batter onto griddle.  When bubbles appear in pancake, turn over and cook until lightly browned.  Remove to serving plate.  Repeat with remaining batter.  Serve with optional toppings.

*Filling suggestions:  1 cup of any of the following:  crumbled cooked bacon, shredded cheese, any chopped cooked ham, green onions, red/green bell peppers, or black olives.