Be the first to write a review
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:
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
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.
Originally published as Veggie Corn Cakes in
Light & Tasty
August/September 2005, p51
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013