1 cup fresh corn, boiled and cut from the cob (about 2 ears) or whole kernel corn
1/2 cup yellow cornmeal
1 cup boiling water
2 tsp. honey
1/4 tsp. salt
2 egg whites
Nonstick cooking spray

Combine corn and next 4 ingredients in a medium bowl and stir well. Beat egg whites at high speed using an electric mixer until stiff peaks form. Fold egg whites into corn mixture. Spray a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4-cup batter onto skillet and cook 3 minutes on each side or until browned.

Makes 12 Servings Calories: 40 Total fat: 0.3 Dietary fiber: 0.6 grams