Sift the flour, baking powder and salt together, add the egg and mix well.
Add the tin of corn and the liquid, half milk and water mix the dough until it has a smooth texture, but still slightly thick so that if you spoon it, it will slide easily off the spoon.
Heat the oil in your choice of the pan, about 1/2 full, depending on the size you are using. When hot, spoon the dough in the oil, about 4 at a time, or more if using a larger pan.
Spoon hot oil continuously over the top, if you are lucky, the will turn by themselves (although not always). Turn after a few minutes and let it cook further. You will know then they are cooked when it feels light when you take it out. Place in your bowl lined with a paper towel to absorb access oil.
This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold.