LEE BAILEY'S SWEET CORN CAKES

1/2 cup flour
1/2 cup yellow cornmeal
1 tbsp. sugar
1 tsp. baking powder
1 egg, lightly beaten
1 cup creamed corn, or canned
2 tbsp. vegetable oil
about 1/2 cup milk (as needed)

Sift the dry ingredients into a bowl.

Mix the egg, corn, and oil in another bowl. Combine the 2 mixtures and then add enough milk to make a thin batter.

Heat a griddle, grease it, and ladle out about 1/4 cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn't getting too dark. Turn and cook until golden on the other side.

Makes 10 to 12 cakes
Source: Lee Bailey's Corn