1. In a big bowl, combine 2 cups yellow cornmeal, ½ cup flour, 1 teaspoon salt, 2 teaspoons baking powder, ½ teaspoon bicarb, and 2 teaspoons sugar (if using).
2. Give it a quick stir so everything’s nicely mixed.
3. In another bowl, beat 1 large egg, then add 1 cup cream-style corn and 180 ml milk.
4. Stir it together gently; don’t overmix, just enough to bring it together.
5. Pour the wet ingredients into the dry mix.
6. Stir till just combined, the batter should be thick but still scoopable. If it feels too thick, add a splash more milk.
7. Heat oil in a deep pot (medium-high, around 170–180°C / 340°F).
8. Drop spoonfuls of the batter into the hot oil; don’t crowd the pot!
9. Fry until golden brown, about 2–3 minutes per side.
10. Remove the hush puppies with a slotted spoon and place on paper towels to drain.
11. Serve warm with a little butter, spicy mayo, or your favorite dip.

For Diabetics:

1. Cream-style corn can be quite sweet.
2. You can swap it for whole corn blended with some of the 180 ml milk (then add the rest to the batter).
3. Skip the sugar or use a preferred sweetener.
4. The result? Still crispy, still delicious; just a little less sweet.