Recipe: Corn Puffs (like pancakes, 1960's)

CORN PUFFS

2 cups cooked whole-kernel corn, drained
1/2 teaspoon salt
3 tablespoons milk
2 tablespoons flour
2 eggs, separated
Vegetable oil
Butter and/or maple syrup (for serving)

Mix first 4 ingredients. Beat egg whites until stiff. Beat egg yolks slightly; stir into corn mixture. Fold in egg whites.

Drop by tablespoonfuls into a little hot oil in skillet. Cook until browned on both sides and done.

Serve hot with butter and/or maple syrup.

Makes fourteen 3-inch puffs
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966