Printable | Taste of Home

Veggie Corn Cakes

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

Printed from tasteofhome.com Jul 24, 2008

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Veggie Corn Cakes cont.

7 tablespoons reduced-fat sour cream

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.