2 (12 oz.) Stouffer's corn souffle
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1 1/2 c. corn meal
1/2 tsp. ground red pepper
1 small onion, chopped
1 large egg
3/4 c. plus tbsp. milk
2 tbsp. vegetable oil

Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370°F. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks.

Makes 3 1/2 dozen.