Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cup) cake flour (not self |
| \N \N | Raising) |
| 2 teaspoons | Baking powder |
| ½ \N | Cup) white sugar |
| 1 teaspoon | Salt |
| 2 tablespoons | Melted butter |
| 1 large | Egg |
| 1 can | ( 410 gm ) of cream style |
| \N \N | Sweet corn |
| \N \N | Veg/sunflower oil for |
| \N \N | Frying |
Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly.
Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff).
Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea.