In a medium container, mix the cornmeal with the baking powder.
In a medium saucepan add the milk, butter, sugar, salt and heat to a boil. Remove from the burner, add the cornmeal and mix until it forms a pasty mixture. Let cool and add the sweet corn and the eggs one by one.
In a deep frying pan add the oil and heat. Add the mixture by spoonfuls and fry until golden brown.
NOTE: To vary the flavor you can add a tablespoon of pesto sauce to the mixture.