In a bowl combine all the dry ingredients (cornmeal, flour, baking powder, sugar, yeast, salt).
Mix in the egg, milk and favouring until it’s all incorporated, forming a think batter.
Cover the bowl with cling film and place in a warm area to rise for 45 minutes to 1 hour.
Pre-heat oil in a deep pan over medium heat until hot (around 170 degrees).
With your hands, scoop some batter and using your thumb and index finger squeeze the batter into the hot oil (this technique is easier than it sounds, you can use a spoon/scoop but you will get a more close to perfect shape when using your hands)
Scoop in as much batter into the pan without overcrowding.
Use a fork to turn the puffs around to get an even golden brown colour.
Remove the corn puffs from the hot oil and drain in a sieve/paper towel.
Continue the frying process with the remaining batter.