1 c. fresh or canned whole kernel corn
2 eggs
6 tbsp. flour
1 tsp. baking powder
Pinch nutmeg
2 tbsp. butter

Drain corn and mash with potato masher. Beat until light the 2 eggs and add to corn. Add flour, baking powder, and nutmeg. Melt butter in a skillet and when very hot drip batter in by tablespoon full. Brown bottom of cakes; turn them over and brown other side. Serve immediately with a little canned mushroom soup as sauce. Some people serve syrup with the fritters. Makes a good luncheon dish.