1 c. flour
3/4 c. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightly beaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown. 4 unhusked ears of corn
Discard any soiled outer pieces of husk. Soak corn in cold water 5 to 10 minutes to clean and moisten. Drain well, do not dry. Set unhusked corn directly on ceramic tray or in microproof serving dish. Cook on high for 11 to 12 minutes.
Let stand 3 minutes. Peel back husks, discard silk, recover with husks. Serve corn hot with butter and salt. For increased servings allow 3 to 4 minutes cooking time for each ear of corn. Cooking time: 11 to 12 minutes. butter Salt to taste
Discard any soiled outer pieces of husk. Soak corn in cold water 5 to 10 minutes to clean and moisten. Drain. Set unhusked corn directly on microproof serving dish. Cook (microwave) on high, 11 to 12 minutes. Let stand 3 minutes. Husk and serve hot with butter. Makes 4 servings.