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CORN CAKES

6 slices bacon
16 oz bag frozen corn, thawed
3 minced green onions
1/3 cup chopped roasted red pepper
1/4 cup chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. sugar
1/2 cup heavy cream
3 eggs, separated
1/2 cup flour
1/4 tsp. baking powder

Fry bacon and crumble into small pieces. Reserve bacon fat. In
a large fry pan, saute corn in 1 Tablespoon of bacon fat for about
5 minutes, until corn begins to brown. Add next 8 ingredients and
set mixture aside to cool. Add bacon, cream and egg yolks to
mixture, then flour and baking powder. Beat egg whites until stiff.
Add about 1/4 egg whites to the corn mixture to lighten it, then
gently fold in the remaining egg whites. Drop mixture by 1/4 cup
fulls into medium hot skillet and some reserved bacon fat. Add
more bacon drippings as needed to fry all. Makes about 18 corn
cakes.

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