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  • 1 cup canned drain corn
  • dash salt
  • 2 Tbs. flour
  • 2 egg yolks, well beaten
  • 3 Tbs. whole not 2% milk
  • 2 egg whites, beaten stiff


  • Combine corn with salt,and flour.
  • Add egg yolks.Stir in milk.Fold in egg whites.Carefully drop by teaspoonfuls into hot oil, a deep fryer works best but a large skillet with about 1/4 inch of oil may be used but you will have to flip the corn cakes.Fry until medium brown. Served hot--drizzle with warmed maple syrup for a taste treat ....

Categories: Breakfast  Side Dish  Stove  Vegetable 
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