Instructions: 1. In a medium bowl, beat the eggs. Add the corn and stir until combined.

2. In a medium bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt.

3. Stir the cornmeal mixture into the creamed corn, until combined.

4. Pour the oil, 1/4- inch deep into a large skillet. Heat the oil over medium-high heat until it bubbles when a little cornmeal is dropped in.

Drop the batter 2 tablespoonsful at a time into the oil (leave a lot of room between them because they spread). Cook until browned on bottom; turn and cook until browned on second side (turning may be a little tricky since the batter is not completely dried on top.) Drain on paper towels.

Variation: Add 1/4 teaspoon ground nutmeg to the batter.

Makes 12- 3 inch latkes (serves 4-6)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.