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.
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
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