3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. grated fresh corn (about 3 sm. ears)
1/2 c. lowfat milk
2 tbsp. vegetable oil

Preheat a griddle over medium heat. Sift flour, baking powder and salt into a medium-sized bowl. In another medium-sized bowl, beat eggs. Add corn, milk, and oil. Beat until combined. Stir in dry ingredients until combined. Lightly grease hot griddle or coat with vegetable spray. Drop batter by 1/4 cupfuls onto preheated griddle. Cook until edges are bubbly. Turn, cook until lightly browned and centers are cooked through, about 5 minutes total cooking time. Makes 10 corncakes.