Hearty Corn Cakes
Hearty Corn Cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili!
- Serves: 12
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 corn cake
- Amount Per Serving
- Calories:
- 140
- Calories from Fat:
- 45
- Total Fat:
- 5g
- Saturated Fat:
- 0g
- Cholesterol:
- 0mg
- Sodium:
- 160mg
- Total Carbs:
- 20g
- Dietary Fiber:
- 1g
- Sugars:
- 3g
- Protein:
- 3g
DIRECTIONS
Heat oven to 400 degrees F. Grease muffin cups with non-stick cooking spray butter flavor.
In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites. Add liquid ingredients to dry ingredients and stir just until combined. Pour 1/4 cup batter into greased cups. Lightly spray (one spray) tops of batter with non-stick cooking spray.
Bake until wooden pick comes out clean, about 15-20 minutes.
NOTE
For variation, add 1 cup frozen corn kernels to batter or add 1 drained 4.5-ounce can peeled and chopped green chilies.
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 7 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup stone ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 tablespoon honey
- 1/4 cup canola oil
- 2 large egg whites
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