In a medium bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt and stir to combine.

In a small bowl mix the buttermilk with egg and melted butter with a spatula, then pour the wet mixture into the dry mixture.

Stir in the corn.

Heat a skillet over medium-high heat.

Add a little butter and then place a heaping 3 tablespoon size scoop into the pan and spread it gently with the back of the scoop.

Heat until the edges are bubbly, then flip the pancake and finish cooking on the other side.

Transfer each pancake to a holding plate.

Then make the other pancakes.

I made 4 large pancakes, you can make them smaller if desired.

Serve with butter and syrup for a sweet version or sour cream and green onion with salt and pepper for a savory taste.