3-4 ears corn or 1 (8 1/2 oz.) can whole kernel corn
1 1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1 beaten egg

Cut corn off cobs to make 1 cup cut corn. Drain fresh or canned, reserving liquids. Add enough milk to make 1 cup liquid. Sift together dry ingredients combined, egg milk mixture and corn. Add to dry ingredients; mix just until moistened. Drop batter from tablespoon onto deep hot fat, 375 degrees. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Serve warm with butter and maple syrup. Makes 2 dozen.