Anonymous Fri Oct 07 16:37:15 2005

1/2 c Yellow Cornmeal

1/2 c All-Purpose Flour

2 tb Sugar

1-1/4 ts Baking Powder

1/2 ts Salt

1 c Heavy Cream

1 Egg Yolk

3 tb Unsalted Butter

1/2 c Fresh Corn Kernels

2 Egg Whites

Preheat oven to 425oF. Lightly grease a corn stick mold. Combine cornmeal with flour,

sugar, baking powder and salt in a large bowl. Stir in cream and egg yolk. Set batter aside.

Melt butter in medium-sized saucepan over medium-low heat. Stir in corn kernels, and

toss to warm through. Stir corn into batter. Beat egg whites until stiff. Fold them into batter.

Spoon batter evenly into prepared mold. Bake until firm and golden, 15-20 minutes. Serve

hot. Source: Medford Mail Tribune, 30 November 1994 Typed by Katherine Smith