1 1/3 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
2/3 c. milk
1 egg (well beaten)
1 can whole grain corn (well drained, no. 303 can)

Sift together dry ingredients. Blend milk and egg, add gradually to dry ingredients. Stir in drained corn and drop from tablespoon into deep fat (375 degrees). Fry until golden brown 4 to 8 minutes depending on size. Drain on absorbent paper. Serve with butter as a vegetable or with butter and syrup as you would pancakes. Makes 16 to 18 fritters.