14 ounces canned creamed corn
2 eggs
1/2 cup milk
2 cups baking mix, (like Bisquick or Jiffy - gluten free OK)
1/3 cup cornmeal
1/4 cup butter, (approximate measure)
maple syrup
Preheat your grill. Cook pork chops for about 5 minutes per side or until the internal temperature reaches at least 145 degrees F. Remove to clean plate and cover with foil to keep warm. Meanwhile, whisk together corn, eggs, and milk in a medium bowl. Whisk in baking mix and cornmeal until smooth. In a large skillet or griddle, melt a pat of butter over medium-high heat. Drop circles of pancake batter onto the hot griddle. (I use 1/3 cup measuring cup for this to keep the pancakes uniform in size.) Cook pancakes for 2-3 minutes or until edges are done, and then carefully flip. Cook 2-3 minutes longer before removing to plate. (Cover cooked pancakes with foil to keep them warm while you cook the rest.) Add a little more butter to the skillet or griddle, and then repeat step 4 until all pancakes are done. Serve hot pancakes with butter, syrup, and pork chops.