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Veggie Corn Cakes Recipe

Veggie Corn Cakes Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:7 servings

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

  • 1. 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.
  • 2. 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

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.