Tiny Corncakes

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoons salt (optional)
  • 1/2 teaspoon sugar
  • 1 can (14 3/4 oz) cream-style corn
  • 1/2 cup skim milk
  • 2 egg whites, slightly beaten
  • Vegetable oil cooking spray

Instructions

In a large bowl, combine the flour, cornmeal, baking powder, salt and sugar. Stir well. Make well in center of mixture. In a medium bowl, combine the cream-style corn, skim milk and egg whites. Add milk mixture to the well in the flour mixture. Stir to combine, just until moistened. Preheat griddle or large skillet and spray with the cooking spray. For each corncake, pour 3 tablespoons of the batter onto the hot griddle or skillet. Turn the corncakes when the tops are covered with bubbles and edges look cooked, and cook on the other side until done.


Yield: 15 corncakes

Nutritional Info

  • Calories= 66
  • Fat= trace
  • Saturated fat = 0 g
  • Cholesterol= 0 mg
  • Protein= 2g
  • Sodium= 166mg
  • Carbohydrate= 14g
  • Fiber = 1 g
  • Calories from Fat = 5 %

Food Exchanges: 1 starch