| Ingredients |
|---|
| 1 Cup Onion, Chopped |
| 2 Tbsp Butter or Margarine |
| 1 Can Whole Kernel Corn (16 1/2 oz.) Drained |
| 1 Jar Chopped Pimiento (4 oz.) Drained |
| 3/4 Tsp Salt |
| 1/4 Tsp Pepper Vegetable Oil |
| 1 Cup All Purpose Flour |
| 1/2 Cup Cheese, Shredded |
| 1 Tsp Baking Powder |
| 1/2 Cup Milk |
| Directions |
|---|
| Cook onion in butter over med. heat until tender |
| Stir in corn, pimiento, salt and pepper; cool |
| Heat 1" oil in a heavy skillet |
| In a bowl, combine the onion/corn ixture, flour, cheese and baking powder |
| Stir in milk and egg yolks |
| Whip egg whites till stiff but not dry and fold into the corn mixture |
| Drop batter, by the rounded teaspoonful, into the hot oil and cook until golden brown turning once |
| Drain on paper towels and serve hot |