Friday, April 24, 2015
2 cups corn (frozen)
1 egg, well beaten
1 teaspoon sugar
1⁄2 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 cup flour
2⁄3 cup milk
1 tablespoon canola oil (more may be added to additional batches, but is not necessary)
Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
Add thawed corn to batter and mix well.
Heat oil in a large non-stick skillet on medium-high.
Drop spoonfuls of batter into skillet. Brown on both sides.
Drain on paper towels before serving
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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