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Veggie Corn Cakes

 Veggie Corn Cakes
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.
7 ServingsPrep/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. In a small bowl,
  • whisk 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.

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Veggie Corn Cakes (continued)

Nutritional Facts: 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.