½ cup self raising flour
¼ cup buttermilk
155g creamed corn (half a 310g can)
150g fresh corn
Basil, parsley and chives from the garden, chopped or torn
Place flour in a large bowl and season with salt.
Make a well in the centre.
Add buttermilk and egg to centre of flour and stir in with a
Stir through creamed, fresh corn and herbs to make a batter.
Heat a fry pan over a medium heat and add a little oil.
Add spoonfuls of batter to pan and cook until golden on both