• – from Rachael Ray magazine

INGREDIENTS
1 15 ounce can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
Salt and pepper
1/2 cup flour
Cooking spray
Unsalted butter, melted, for serving
DIRECTIONS
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.