- 1 box corn muffin mix, prepared according to package directions for corn pancakes, such as Jiffy brand
- 2 ears fresh corn, kernels scraped from cob
- 1 orange, zested
- 2 scallions, whites and greens, finely chopped
- 3 tablespoons butter, divided
Mix the corn muffin batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest and scallions into the batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle the remaining tablespoon butter into a folded paper towel and wipe the pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter.
Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from the heat and put the honey jar into the water bath to gently warm it. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.