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Veggie Corn Cakes
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |