Serve these corn cakes with butter and maple syrup.
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 well beaten eggs
1 can (approx. 15 ounces) cream-style corn
2 cups milk
1/4 cup melted butter
Combine dry ingredients in mixing bowl. Combine eggs, cream-style corn, milk and melted butter. Stir into dry ingredients, mixing lightly.
Bake on lightly greased griddle or in lightly greased skillet until golden
brown, turning once. Keep corn cakes warm in oven or warming drawer until all are cooked.
Serve hot with butter and maple syrup.