In a medium mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt and garlic powder. [If using plain cornmeal, increase the baking powder to 1 tsp]

Add the corn and chopped green onion.

In a separate bowl, whisk together the heavy cream and eggs. Pour into the mixing bowl, and stir until the ingredients are evenly moistened.

Rest on the counter for 10 minutes.

In a heavy bottomed skillet, heat ¼ inch of vegetable oil.

Use a 4 oz ice cream scoop to divide the batter into the pan. Fry in batches until golden and cooked through, around 3-4 minutes on each side.

Remove to paper towels to drain.

Serve immediately with honey or maple syrup.