1 cup all purpose flour
1 tsp baking powder
½ tsp salt
1 egg (egg white only if watching your cholesterol)
2/3 cup milk or a little less if using whole egg
1 cup fresh corn kernels or 1-7 oz. can of corn, drained
butter or oil
black pepper

Place flour, baking powder, salt egg and mild in food processor with half the corn and process
until smooth.

Season well with freshly ground black pepper and add remaining corn.

Heat frying pan and coat with oil or butter. Drop in tablespoons of batter and cook until set. Turn
over the cakes and cook until the other side is golden.

Serve hot with tomato chutney. For lunch add a crisp mixed salad.