Beat 2 egg yolks well. Add 1 cup cream style corn.

1 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper

Mix well and add 1 tablespoon melted butter (or bacon grease). Fold in 2 stiffly beaten egg whites. Drop into deep hot fat and fry golden brown. Makes about 18 fritters. Serve with syrup and butter.

(Shortcut version: Use instant pancake mix and add freshed cooked or canned corn; fry on griddle.)