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Corn Cakes

Serves: 6
Total Calories: 146

Ingredients

2/3 cup unbleached white flour
1/3 cup whole wheat flour or pastry flour
2 teaspoons baking powder
1 tablespoon fructose
3/4 cup buttermilk
1 egg substitute equivalent
2 tablespoons canola oil
1 cup corn kernels (frozen or fresh if frozen, defrost)

Directions:

1. Combine all dry ingredients in a medium bowl.

2. In another bowl, combine buttermilk, egg, and oil. Stir in corn kernels. Slowly add this mixture to dry ingredients, just to blend. A few lumps will remain.

3. On a heated nonstick griddle, pour 1/4 cup batter per cake. Cook cakes for about 3 minutes, flip them over, and cook 1 to 2 minutes more, until golden brown. Serve.

EXCHANGES
1 1/2 Starch
1 Fat


NUTRITION FACTS
Calories 161
Calories from Fat 47
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 1 milligram
Sodium 151 milligrams
Total Carbohydrate 24 grams
Dietary Fiber 2 grams
Sugars 4 grams
Protein 5 grams

Nutritional Facts:

Serves: 6
Total Calories: 146
Calories from Fat: 46

This Corn Cakes recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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