2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. corn kernels, cut from fresh, cooked ears
2 eggs, slightly beaten
3/4 c. heavy cream

Preheat oven to 400 degrees. Lightly grease a cookie sheet. Sift flour, baking powder, and salt into medium bowl. Stir in corn until well coated. Combine eggs and cream. Add, all at once, to flour mixture, stirring only until dry ingredients are moistened. Drop by tablespoonfuls onto a cookie sheet; bake 15 minutes or until golden brown. Makes 12 to 14.