Veggie Corn Cakes

Name: Veggie Corn Cakes
Prep time: 15 min
Cook time: 15 min
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

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.

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.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition 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.

Originally published as Veggie Corn Cakes in Light & Tasty August/September 2005