Ingredients

• 3 ears corn, husks and silk removed

• 1/3 cup milk

• 1 large egg

• 1 teaspoon sugar

• 1/2 teaspoon baking powder

• Coarse salt and ground pepper

• 1/4 cup cornmeal

• 1/4 cup flour

• 2 tablespoons vegetable oil

• Sour cream, (optional)

Directions

1. Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.

2. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.