Title: Corn Cakes
Categories: Vegetable Lowcal
Yield: 4 Servings

3/4	c	Flour, all-purpose
3/4	ts	Baking powder
1/2	ts	Cinnamon, ground
1/4	ts	Salt
1/4	c	Skim milk
1	lg	Egg; separated
2	tb	Sugar, granulated
3/4	ts	Vanilla extract
1/2	c	Corn kernels, frozen; thawed
2	tb	Oil

In a medium bowl, combine flour, baking powder, cinnamon, and salt. In small bowl, beat together milk, egg yolk, sugar, and vanilla extract. Stir liquid ingredients into dry ungredients; stir in corn.

In the small bowl of electric mixer, beat egg white until stiff and fold into the corn mixture.

Heat oil in 12" non-stick skillet over medium-high heat. Drop batter by 2 tablespoonsful into oil, making 4 corncakes at a time. Cook 2 to 3 minutes, lowering heat if browning too quickly. Turn and cook 1 to 2 minutes longer, until browned. Repeat with remaining batter.

: WEIGHT WATCHERS MAGAZINE MARCH 1989 P36

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