Savory Corn Cakes
Try a new hors d'oeuvre at your next party and listen to the raves! Smoked cheese provides an extra flavor boost that's impossible to resist. The supermarket cheese case should have several selections, or check in a specialty wine and cheese shop.
Makes 12 cakes
|2||cups all-purpose flour|
|1||teaspoon baking powder|
|2||cups frozen corn, thawed|
|1||cup (4 ounces) shredded smoked Cheddar cheese|
|1||cup fat-free (skim) milk|
|2||egg whites, beaten|
|1||whole egg, beaten|
|4||green onions, finely chopped|
|2||cloves garlic, minced|
|1||tablespoon chili powder|
- Combine flour, baking powder and salt in large bowl. Add corn, cheese, milk, egg whites, egg, green onions, garlic and chili powder; stir until well blended.
- Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat.
- Drop batter by 1/4 cupfuls into skillet. Cook 3 minutes per side or until golden brown. Serve with salsa, if desired.
|Serving Size:||1 cake|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
Check out more recipes for Vegetables