4 c. chicken or fish broth
2 tbsp. butter
1 c. oatmeal
1/2 c. all-purpose flour
2 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
1 can corn niblets
1 egg
Milk

Bring the chicken or fish broth to boil with the butter. Stir together the cornmeal, flour, baking powder, sugar and salt.

Stir together the undrained corn niblets, egg and milk. Add all at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve the thick pudding to replace potatoes.