Ingredients
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 large eggs
2 tablespoons flour
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
sour cream (for serving)
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 large eggs
2 tablespoons flour
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
sour cream (for serving)
Instructions
- In a mixing bowl, add corn, eggs, flour, thyme, salt and pepper. Mix together until batter forms.
- Heat skillet over medium; coat lightly with cooking spray or oil. Spoon generous tablespoons of batter onto hot skillet, spacing them a few inches apart. Cook 3-4 minutes on each side or until cooked through and well-browned. Repeat with cooking spray and remaining batter. Garnish with dollop of sour cream. Serve hot.
- In a mixing bowl, add corn, eggs, flour, thyme, salt and pepper. Mix together until batter forms.
- Heat skillet over medium; coat lightly with cooking spray or oil. Spoon generous tablespoons of batter onto hot skillet, spacing them a few inches apart. Cook 3-4 minutes on each side or until cooked through and well-browned. Repeat with cooking spray and remaining batter. Garnish with dollop of sour cream. Serve hot.
