4 ears fresh corn
2 c. flour
2 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/8 tsp. pepper
3 eggs
3/4 c. milk
2 tbsp. butter, melted
Oil

Cut kernels from cob; scrape cobs with a spoon (makes about 2 2/3 cups). Set aside. In a large bowl combine flour, sugar, baking powder, salt, and pepper. In a small bowl lightly beat eggs. Stir in milk and butter. Blend in flour mixture until all of the flour is moistened. Stir in reserved corn. Heat oil in skillet or griddle. Makes 15 corn cakes. (If the batter begins to thicken during standing, stir in a small amount of milk.)