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1 cup frozen corn kernels

1/2 cup yellow cornmeal

1 cup boiling water

2 teaspoon honey

1/4 teaspoon salt

2 egg whites

1 to 2 tablespoons vegetable oil

1. Cook corn as directed on package; drain and cool.
2. Combine corn, cornmeal, boiling water, honey and salt in a medium bowl; mixing well. Set aside.
3. Beat egg whites until stiff peaks form. Fold gently into corn mixture.
4. Spread 1 tablespoon oil onto griddle and heat over medium-high heat. Pour 1/4 cup batter onto hot griddle and cook until golden brown, about 3 minutes on each side.

Makes 12 cakes.