Veggie Corn Cakes Recipe
Veggie Corn Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Veggie Corn Cakes in Light & Tasty August/September 2005, p51

Nutritional Facts

2 each: 223 calories, 3g fat (1g saturated fat), 36mg cholesterol, 498mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch.

  • 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
  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.
Originally published as Veggie Corn Cakes in Light & Tasty August/September 2005, p51

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