1 (8 3/4 oz.) whole kernel corn
Milk
1 1/2 c. all-purpose flour
1/4 c. cornmeal
2 tsp. baking powder
1 beaten egg
Shortening or cooking oil for deep-fat frying

Drain corn, reserving liquid. Add enough milk to reserved corn liquid to make 1 cup. In a mixing bowl stir together flour, cornmeal, baking powder and 1/2 teaspoon salt. Add corn, milk mixture, and beaten egg. Stir Just until moistened.

Drop batter by tablespoons, four or five at a time, into deep hot fat (375 degrees). Cook for 3 to 4 minutes or until golden brown turning once. Drain on paper towels. Repeat. Serve warm. Makes 24.