This recipe is from a community recipe book given to my mother when she married in 1916.
To 1 (one ) cup cooked whole kernal corn add 5 tbsp. milk, 1 beaten egg, 1 tbsp. melted butter. Sift 1/2 cup flour with 1 tsp. baking powder, 1/2 tsp salt, 2 tsp. sugar and pepper to taste. Mix together. Drop from tip of spoon into hot shortening in skillet. Fry until golden brown, turning to brown on both sides.
Contributed by lilliew@alltel.net