First, cut corn off the cob and set aside.
In a bowl whisk together the cornmeal, flour, baking powder, salt and pepper. In a small bowl whisk together the milk, eggs and green onions.
Add the wet ingredients to the dry ingredient bowl and combine. Stir in the corn.
Heat vegetable oil in a pan about 1/4 of the way - amount depends on the pan size - until hot.
Using an ice cream scooper, or a large spoon, scoop the batter into the pan (it will spread out slightly on it own, similar to a pancake). Cook about four minutes on each side and transfer to a baking sheet set with a paper towel to cool for about two minutes.