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Savory Corn Cakes
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Savory Corn Cakes
YIELD Makes 12 cakes
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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.
INGREDIENTS
| 2 | cups all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 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 |
| Salsa (optional) | |
PREPARATION:
- 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.
This recipe appears in:
Vegetables
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cake |
| Sodium | 227 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 25 g |
| Cholesterol | 25 mg |
| Saturated Fat | 2 g |
| Total Fat | 3 g |
| Calories from Fat | 19 % |
| Calories | 152 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1-1/2 |
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