Fresh Corn Cakes

• 1 c. all-purpose flour
• 1/2 c. yellow meal
• 1 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 eggs, separated
• 1 c. milk
• 1/4 c. butter
• 1 c. cooked, whole kernel corn
• 4 green onions, sliced
• 1/2 c. red sweet peppers, chopped
• 1 can (4 oz.) chopped green chilies

1. In medium bowl, combine flour, meal, sugar, baking powder and salt.
2. In small bowl beat egg yolks, blend in milk and butter.
3. Add to dry ingredients; stir until mixed (batter may be slightly lumpy).
4. Stir in onions, corn, red peppers and green chilies; set aside.
5. In a small bowl beat egg whites until stiff peaks form. Gently fold in batter.
6. For each pancake, pour about 1/4 cup batter onto slightly greased griddle; brown on both sides.
7. Yields 20 pancakes.

flour, yellow meal, sugar, baking powder, salt, eggs, milk, butter, whole kernel corn, green onions, red sweet peppers, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241883 (may not work)