2 cups corn kernels (cook corn on the cob, cut kernels off and cool)1 egg¾ cup whole milk½ cup Jack cheese, diced2/3 cup flour1/3 cup corn meal, fine1 tablespoon sugar1 teaspoon baking powder½ teaspoon salt¼ cup and 2 tablespoons butter¼ cup corn oilStir the egg into the corn until well blended, then stir in milk and cheese. Into a separate bowl, sift the flour, corn meal, sugar, baking powder and salt. Stir into the corn mixture. In a large heavy skillet, melt 2 tablespoons butter. Stir that into the corn mixture. In the same skillet, using equal amounts of corn oil and butter (enough to cover the bottom of the skillet) pour in about 3 tablespoons of batter for each cake into the pan. Brown on both sides; serve. The cakes can be kept warm in the oven.Note: In between a pancake and a dumpling, these corn cakes are great fun at dinner when served with an assortment of spicy and sweet-and-tangy salsas or chutneys. In this recipe, the cakes are cooked like pancakes but they can also be shallow fried.