Instructions: Cook corn, covered, in boiling water to cover until tender; drain and set aside to cool. Combine corn, cornmeal, boiling water, honey and salt in a medium bowl and stir well. Beat egg whites until stiff peaks form. Stir gently into corn mixture. Pour 1/4 c batter onto hot griddle coated with cooking spray. Cook 3 minutes on each side.

Makes 12 3.52 cakes.

(SHERI K. THOMASSON)

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