2 c. frozen shoe peg corn
1 c. yellow cornmeal
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg, beaten
1/4 c. salsa or finely chopped cayenne pepper

Cook corn, drain. Preheat oven to 425 degrees. Grease a 9" square pan. Combine dry ingredients. Add milk, oil and egg. Stir in corn and pepper. Pour into pan. Bake 20 to 25 minutes.