Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob). Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream. Beat the white of the egg very stiff and stir in just before cooking. Have the pan very hot and profusely buttered. Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets.
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