Recipe: Tamale-type Corn Cake Thingies (like at Hamburger Hamlet)
Materials

• 1/4 cup cornmeal
• 1/4 cup pancake-mix
• 1/2 tbsp sugar
• 1/2 tbsp salt
• about 1/2 cup room temperature water
• sbout 1/2 cup corn kernals (freshly scraped or thawed frozen)

Preparing the batter

• Stir together cornmeal, pancake-mix, sugar and salt in a big ol' bowl.
• Stir in water until the batter is smooth. The texture should be quite viscous.
• Stir in corn kernals until evenly distributed

Cooking

• Add about 1/4 of an inch of neutral oil to the bottom of a saucepan. Heat until small water drops flung into the oil (from a respectful distance, mind you) kick up oil vigorously but not violently. I'll get a thermometer and determine the actual temperature later.
• Make drops of batter approximately 3 inches in diameter in the hot oil. When a golden-brown color begins to show about 1/3 of the way up the side of the cake, turn and cook until done (total about 2 minutes).
• Remove cakes from oil and drain excess oil.
• Serve with delicious sauces and garnishes that I will figure out another day.