Pan-fried country corncakes, crispy on the outside, moist and tender on the inside. Serve these tasty cakes with a dollop of sour cream and salsa.

Country Corncakes

1 cup frozen corn kernels

1/2 cup yellow cornmeal

1 cup boiling water

2 teaspoons honey

1/4 teaspoon salt

2 egg whites

1 to 2 tablespoons vegetable oil

Sour cream for accompaniment

Salsa for accompaniment

1. Cook corn as directed on package; drain and cool.
2. Combine corn, cornmeal, boiling water, honey and salt in a medium bowl; mixing well. Set aside.
3. Beat egg whites until stiff peaks form. Fold gently into corn mixture.
4. Spread 1 tablespoon oil onto griddle and heat over medium-high heat.
5. Pour 1/4 cup batter onto hot griddle and cook until golden brown, about 3 minutes on each side.

Makes 12 cakes.