Blue Corn Cakes

• 3/4 cup blue cornmeal (see note)
• 13 cup all-purpose flour
• 1 teaspoon baking powder
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon sugar
• 2 small eggs, separated, whites beaten stiffly
• 1/2 cup milk
• 2 tablespoons melted butter, cooled slightly
• Corn oil for cooking

1. Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
2. Put the yolks in a small bowl and add the milk, stirring.
3. Stir this into the cornmeal mixture.
4. Add the butter and fold in the beaten egg whites.
5. Refrigerate until ready to cook.
6. Lightly coat the bottom of a nonstick fry pan with oil.
7. When it is quite hot add about 1 tablespoon of batter at a time to the pan.
8. Cook about 1 minute until browned on the bottom.
9. Turn the cakes and cook about 1 minute on the second side or until neatly browned.
10. Continue making cakes until all the batter is used.

cornmeal, flour, baking powder, salt, freshly ground pepper, sugar, eggs, milk, butter, oil

Taken from cooking.nytimes.com/recipes/2126 (may not work)