Combine cornmeal, baking powder, salt and cumin in a large mixing bowl. Add milk and beaten eggs; mix to combined.
Stir in drained corn, cheese and green onions. Set aside.
In large skillet over medium-high heat, add enough oil to coat bottom of skillet. When hot, add about ⅛ cup corn batter to skillet; repeat to fill skillet. Gently press flat.
Cook 1-2 minutes, turn over and continue cooking 1-2 minutes or until golden brown. Remove to paper towels. Continue with remaining batter, adding additional oil as needed.