Corn Cakes

• 1/4 c. yellow cornmeal
• 1 c. milk
• 2 eggs, separated
• salt and white pepper
• 1/2 c. fresh corn (optional)
• 2 to 3 cloves garlic, blanched
• unsalted butter

1. Combine
2. cornmeal
3. andtilk
4. in
5. saucepan.
6. Place over medium heat
7. andtook,
8. stirring constantly until mixture is thick and smooth, about 5 minutes.
9. Remove from heat and cool slightly. Stir
10. in egg yolks, salt and white pepper to taste. Add corn. Whip
11. egg
12. whites
13. with
14. dash
15. of salt until stiff. Stir 1/4 of whites into cornmeal mixture, then fold in remaining
16. egg
17. whites. Thinly
18. slice
19. garlic.
20. Heat heavy skillet, then add
21. small amount
22. oftutter.
23. Ladletbout
24. 1/4 cup of batter into
25. skillet for
26. each Corn Cake.
27. Sprinkle each cake with several
28. slices
29. of garlic.
30. Brown on 1 side over medium heat, then
31. turn
32. and brown other side.
33. Batter is delicate so cook until
34. settnd use a wide spatula to turn cakes.
35. Remove from pan and keep warm.
36. Makes 8 Corn Cakes.

yellow cornmeal, milk, eggs, salt, fresh corn, garlic, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218692 (may not work)