Honey Corn Cakes

1/4 cup honey
2 cans (15.25 ounces each) whole kernel corn, drained
3 eggs
1 cup flour
1/2 cup milk
1/2 teaspoon garlic salt

Combine all ingredients.

Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of mixture into skillet, and cook for 1 1/2 to 2 minutes on each side. Yields 12 to 14 corn cakes.

Courtesy of National Honey Board
GRIT’s Guide to Backyard Bees and Honey