In a large bowl, combine flour, cornmeal, sugar, baking powder, parsley, salt, and pepper. In a small bowl, beat egg and then stir in milk and corn until combined. Pour milk mixture into dry ingredients and stir to combine. In medium skillet, heat half inch of oil until hot. Drop batter by tablespoons into hot oil, about four at a time. Cook until golden brown, about 3 - 4 minutes. Remove to paper towel. Repeat with remaining batter.

      Enjoy!

—Submitted by Elizabeth Downey,
 Deer Park, AL  

   This is a great use for leftover breakfast coffee, especially in the summertime when an afternoon cup of coffee doesn’t seem as appealing as on a cold winter day. Add the sugar (or sweetener) to the coffee and stir to dissolve. Refrigerate until cold. Shortly before serving, add the half-and-half and vanilla, if desired. Serve very cold, either over ice or by placing individual servings in the freezer and stirring every few minutes until ice crystals form. For a sweeter treat, add a scoop of vanilla ice cream. Yields 2 servings.

   Enjoy!

—Submitted by Alane Knight,
 Laurel, MS  

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