* 150 g (5 oz) polenta
* 75 g (2.75 oz) self-raising flour
* ½ teaspoon table salt
* ½ teaspoon baking powder
* 1 large egg
* 250 ml (8 fl oz) buttermilk or buttermilk substitute
* 2 corn cobs or 1 small can of sweetcorn, well drained
* Olive oil for frying

===Method===
* Add the polenta, flour, salt and baking powder to a bowl and mix well
* In a separate bowl, whisk the buttermilk and egg together
* Combine the two and mix well
* Refrigerate for 30 minutes to allow the mixture to combine
* If using cobs, strip the kernels; stand them upright on the fat end and run a sharp knife down against the cob
* If using canned sweetcorn, drain well
* Stir the kernels into the mixture
* Dollop spoonfuls of the mixture into a heated frying pan with a little olive oil
* Cook for 4 minutes per side

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