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Veggie Corn Cakes Recipe

Photo by: Taste of Home

In Fountaintown, Indiana, Cindy Neville whips up these pretty brown pancakes chock-full of corn and vegetables and a zippy hint of hot pepper sauce for extra spice at mealtime.

This recipe is:

Healthy

Quick

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7 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup all-purpose flour
1 cup cornmeal
Sugar substitute equivalent to 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/2 cups fat-free milk
1 cup frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/4 cup finely chopped roasted sweet red peppers
1/4 teaspoon hot pepper sauce
14 tablespoons salsa
7 tablespoons reduced-fat sour cream

Directions

In a large bowl, combine the first five ingredients. Combine the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended.
Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream. Yield: 7 servings.

Nutritional Analysis: 2 corn cakes with 2 tablespoons salsa and 1 tablespoon sour cream equals 225 calories, 3 g fat (1 g saturated fat), 37 mg cholesterol, 530 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchange: 2-1/2 starch.

Veggie Corn Cakes published in Light & Tasty August/September 2005, p51

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