Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred - cut the corn in-half horizontally.

Place oil in a large Dutch Oven and heat to 375F. It is best to use a cooking thermometer.

Combine corn meal, flour, salt, black pepper, sugar and baking powder in a medium bowl. Mix well.

Combine egg and buttermilk in a medium bowl and mix well.

Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter.

The batter should be lumpy. Set it aside to rest 5-10 minutes while oil is heating.

Stick the skewers at least half-way into each ear of corn.

Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess.

Pour the batter into a tall glass or jar - leave some room at the top so the batter won't overflow when corn is dipped into the batter. Refill the glass when needed.

Hold the corn by the skewer and quickly dip in and out of the batter in the glass.

The batter should hold well to the sides of the corn. If it seems a little too thick, wipe off excess batter with your finger, then add a little buttermilk to the remaining batter. If the batter seems too thin, add a little more cornmeal.

Now - be very careful with this next step.*See notes.

Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil.

Turn the corn often until golden brown - approximately 2 minutes.

Set on a cooling rack which has been placed over paper towels.

Repeat until all corn is cooked.

Enjoy!