Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.

In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.

Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.

Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives. Makes 8 to 10 side dish servings (32 pancakes).

In a medium bowl, combine 1 cup dairy sour cream, 1/2 cup coarsely chopped cherry tomatoes, 1/4 cup snipped fresh chives, 2 tablespoons finely chopped shallots, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Makes about 2 cups.

Remove husks and silks from 3 fresh ears of corn. At least 1 hour before smoke cooking, soak 6 wood chunks in enough water to cover; drain before using. In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place corn on the grill rack over water pan. Cover; smoke about 60 minutes or until tender. Cut kernels from ears of corn.