Return to Content

Fluffy Corn Cakes

Fluffy Corn Cakes
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6.

Generally speaking, canned corn is a drag. But good fresh corn is available for such a short time each year. What's a corn lover to do? Here's one good answer.

Ingredients:

  • 4 eggs, separated
  • 2 cups cream-style canned corn
  • 3/4 teaspoon salt
  • 2 tablespoons butter or margarine, melted
  • 1 cup cracker crumbs
  • 1 teaspoon baking powder
  • 3 tablespoons vegetable oil

Instructions:

Beat the egg whites until stiff. Beat the yolks slightly and add the corn, salt and butter or margarine. Mix the cracker crumbs and baking powder and combine with the corn mixture. Fold in the egg whites.


Fry by spoonfuls in hot oil until golden brown on each side.

Updated Tuesday, July 24th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111