1 (8 3/4 oz.) can Del Monte whole kernel corn
1/4-1/2 c. milk
1/4 c. cornmeal
1/2 c. flour
2 tsp. baking powder
1 egg, beaten
Shortening for deep frying

Drain corn, reserving liquid. Add enough milk to reserved corn juice to equal 1 cup. In bowl, stir together flour, cornmeal and baking powder. Add corn, milk mixture and beaten egg. Stir just until moistened.

Drop by tablespoon 4 or 5 at a time, into deep hot oil (375 degrees). Cook 3 1/2-4 minutes or until they are golden brown, turning once. Drain on paper towel or brown paper shopping bag. Repeat until all are cooked. Serve warm with maple syrup.