Caney Fork Cornbread Cakes - cooking recipe

Ingredients

2 cups cornmeal mix, self-rising (I use Martha White)
1 1/3 cups milk or 1 1/3 cups buttermilk
1/4 cup oil
1 large egg, beaten
2 -3 tablespoons oil (for frying)
2 ounces green chilies, chopped
8 3/4 ounces whole kernel corn, drained

Preparation

Mix all ingredients together in a bowl.
Heat a skillet and add a little oil for frying.
Pour enough batter into the skillet to form 4 to 6 inch round cakes.
Fry until browned on the bottom and flip.
Fry until both sides are browned.
Serve hot with butter or with beans or stew.