Corn Cakes

Corn Cakes


  • 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


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.

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