Chile-Corn Griddle Cakes

Ingredients:

1 cup frozen corn niblets, thawed
1 cup cornmeal mix
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup chopped green chiles
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
Butter

Instructions:

Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.)

Spoon batter by level 1/4 cupfuls onto a hot (375°) greased griddle or a greased nonstick skillet over medium-high heat. Cook, in batches, 3 to 4 minutes or until tops are covered with bubbles and edges look slightly dry and cooked turn and cook until done. Serve with butter.

Adapted from Southernliving.com