|1/2||c||yellow corn meal|
|1/2||c||milk (plus 2 table spoons)|
|1||c||corn kernels (frozen)|
|4||links Aidells Maple & Smoked Bacon Breakfast Sausage, chopped (chopped)|
|2||T||butter (cut into 4 pieces)|
Stir together the flour, cornmeal, sugar, baking powder and salt. Stir in the milk, eggs, corn and sausage. Let sit 15 minutes. In a large non-stick skillet or flat griddle over medium-high heat, melt a piece of butter. When the butter is melted and bubbling, spoon 2-3 tablespoons batter into the pan for each cake. Be careful not to crowd the pan. Cook about 2 minutes on each side, or until lightly browned. Transfer to a warm platter and keep warm while cooking the remaining cakes. Add a little butter to the pan before cooking each batch.