1 c. cornmeal
1 1/3 c. sifted all-purpose flour
5 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1 egg
1/4 c. milk
3 tbsp. butter, melted
1 can (8 3/4 oz.) cream style corn, undrained

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Sift together cornmeal, flour, baking powder, salt and sugar; set aside.

In a medium bowl, combine egg, milk and butter; beat together until well combined. Stir in corn. Add flour mixture, stirring only until dry ingredients are moistened.

Drop by tablespoonfuls onto prepared cookie sheet. Bake 15 minutes, or until golden brown. Makes about 21 cakes.