Corn Cakes

Ingredients

6 slices bacon
16 ounces bag frozen corn, thawed
3 minced green onions
1/3 cup chopped roasted red pepper
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon sugar
1/2 cup heavy cream
3 eggs, separated
1/2 cup flour
1/4 teaspoon baking powder

Instructions

Fry bacon and crumble into small pieces. Reserve bacon fat. In a large fry pan, saute corn in 1 Tablespoon of bacon fat for about 5 minutes, until corn begins to brown. Add next 8 ingredients and set mixture aside to cool. Add bacon, cream and egg yolks to mixture, then flour and baking powder. Beat egg whites until stiff. Add about 1/4 egg whites to the corn mixture to lighten it, then gently fold in the remaining egg whites. Drop mixture by 1/4 cup fulls into medium hot skillet and some reserved bacon fat. Add more bacon drippings as needed to fry all. Makes about 18 corn cakes.