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Cook'n with Betty Crocker 
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Corn and Pepper Cakes |
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Serves: 6 Print this RecipeIf you don't have fresh corn on hand, one 10-ounce package of frozen whole-kernel corn, cooked, can be substituted. That makes it easy to enjoy these yummy cakes all year long. 4 medium ears corn 1/2 cup all-purpose flour 1/4 cup milk 1 tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 2 eggs yolks 1 small bell pepper, finely chopped (about 1/2 cup) 2 egg whites 1/2 cup vegetable oil 1. Cut enough kernels from corn to measure 2 cups (scrape ears with knife to extract all pulp and milk). Beat flour, milk, sugar, salt, pepper and egg yolks in medium bowl. Stir in corn and bell pepper. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites. 2. Heat oil in 10-inch skillet. Drop corn mixture by tablespoonfuls into hot oil. Fry about 30 seconds on each side or until golden brown. Serve with sour cream if desired. 1 SERVING: Calories 220 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 70mg; Sodium 230mg; Carbohydrates 22g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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