• If you're planning on baking your fritters, preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
• Stir the corn, flour, cornmeal, baking powder, and salt together in a large mixing bowl.
• Pour in the milk and stir, just until the ingredients are thoroughly mixed.

For Fried Fritters

• Generously coat the bottom of a medium nonstick skillet with the oil (about ⅛ inch deep) and place it over medium heat.
• Once the oil begins to shimmer, drop the batter into the skillet, using about ⅓ cup for each fritter. Optionally place a jalapeño slice or two on top of each fritter. Cook the fritters in batches, frying as many as you can at a time without crowding the skillet.
• Cook the fritters for 3 to 4 minutes on each side, carefully testing each one before flipping to make sure it's ready and will hold together.
• Transfer the cooked fritters to a paper towel-lined plate to drain while you cook the remaining ones, adding oil to the skillet as needed between batches.
• Serve.

For Baked Fritters

• Drop the batter by ⅓ cupfuls on the prepared baking sheets. Optionally place a jalapeño slice or two on top of each fritter.
• Bake the fritters until they appear solid, about 12 to 15 minutes. They will only darken slightly since they're being cooked without oil.
• Remove the baking sheets from the oven and place them on a cooling rack. Let the fritters cool for a few minutes before removing them from the baking sheets.
• Serve.