Corn Skillet Cakes

This is from The New Southern Garden Cookbook.
3 to 4 ears corn, husks and silks removed

1/4 cup cornmeal

1/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

1/3 cup buttermilk

Butter

Canola oil

1. Grate corn into a bowl. Stir in cornmeal and next 6 ingredients just until combined. Melt 1 Tbsp. butter with 1 Tbsp. oil in a cast-iron skillet. Drop batter, in batches, by tablespoonfuls into hot skillet. Cook cakes until golden brown, about 2 minutes per side. Serve immediately.