Corn fritters

This is a pretty cheap, filling meal, if not the world's healthiest thing ever. I serve it with this homemade pico de gallo and a slice of bacon for each person. The recipe feeds two greedy adults and one greedy toddler.

Ingredients:
2 cups frozen corn kernels
1 egg
3/4 cup plain yogurt
1/2 cup milk
1 teaspoon sugar
3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, for cooking

Place corn kernels in a microwave-safe bowl and microwave for a minute or two to defrost.

Meanwhile, beat the egg, yogurt, and milk together in a large bowl. Add the defrosted corn, sugar, flour, baking powder, baking soda and salt, and whisk lightly to combine. Don't overmix; the mixture should be a little lumpy.

Heat a 10-inch cast-iron skillet over medium-high heat. Melt a tablespoon of the butter, and ladle spoonfuls of the mixture into the pan. You'll probably be able to fit about three fritters in the pan at one time.

When the fritters are starting to get bubbles on top, gently flip them over with a spatula and cook the other side until it's lightly browned. Repeat until the batter is used up, adding more butter to the pan when necessary.