From 1912:
Chop cold chicken, or veal, or fresh pork fine. To two cupfuls add a cupful of green corn cut from the cob, or of canned corn, also minced fine. Season with salt and cayenne pepper to taste, and mix to a paste with a good handful of cornmeal, moistening with hot water. When you can handle the paste easily, form with the hands into flat cakes, roll these in fine salted corn meal, and fry as you would fritters in deep fat.