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Corn Cakes

Categories: Halloween, Kwanzaa, Make ahead, Thanksgiving, Vegetarian
Type: Side Dishes

These corn cakes make a filling but low-fat side dish. You might consider them for a breakfast on-the-run!

Serves: Serves: 6


  • 4 1/2 tablespoons all-purpose flour
  • 1 1/2 cups cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 cup skim milk
  • 2 large egg whites
  • 2 tablespoons egg substitute
  • 3/4 cup salsa
  • 3/4 cup canned corn kernels, drained
  • 3 tablespoons diced red bell pepper

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  1. Combine all ingredients in large mixing bowl; mix until blended.
  2. Spray large nonstick skillet with cooking spray and heat over medium-high heat.
  3. Spoon batter by tablespoons into hot skillet and cook until bubbles appear on top; turn corn cakes over and cook until lightly browned.
  4. Wrap in freezer-safe wrap and store in plastic freezer bags.
  5. To reheat: Cook in microwave on High 30 to 45 seconds per cake and serve with additional salsa.
  • Although fiber values between white and yellow corn may differ slightly, all other nutrient values are equal.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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