1( 8.5 ounce) box corn muffin mix, jiffy
1 egg, lightly beaten
1 (8 ounce) can creamed corn
½ cup canola oil
½ cup pesto
¾ cup shredded mozzarella cheese
1 cup grape tomatoes, halved
salt and fresh ground pepper
Heat oil in a non-stick skillet over medium heat. In a medium bowl combine corn muffin mix, egg, creamed corn and remaining cheese. Mix to combined. Working in batches spoon the batter into the hot oil by heaping tablespoons full. Cook about 2 to 3 minutes per side until crisp and golden brown.
In a medium bowl combine 2 tablespoons of the pesto, with ½ cup shredded cheese, season with salt and pepper. Place a tablesopoon of the pesto and cheese onto each of the corn fritters, top each with a tomato half. Transfer to a platter and serve.