3 eggs, separated
1/2 tsp. salt
1/2 c. sifted flour
1 1/2 c. creamed corn
1/8 tsp. pepper
1/3 c. fat or oil

Beat egg yolks until light; add corn, seasonings and flour. Stir to blend. Fold in stiffly beaten egg whites. Drop by spoonfuls into skillet of hot fat. Cook until brown, turning once. Drain on paper towels. Serve with chicken, sausage or bacon; or with butter, syrup or jam. Serves 6.