These corn cakes are a terrific way to
start your morning, or an accompaniment to any meal as a replacement
for bread. Great with Vegetarian
Chili.
Hearty
Corn Cakes
- 1 1/4 cups all-purpose
flour
7 tablespoons SPLENDA® No Calorie Sweetener, Granulated
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites
- Heat oven to 400°F
(205°C). Grease muffin cups with non-stick cooking spray
butter flavor.
- In large bowl, combine
dry ingredients and make well. In small bowl, mix milk, honey,
oil, and egg whites.
- Add liquid ingredients
to dry ingredients and stir just until combined.
- Pour 1/4 cup batter into
greased cups.
- Lightly spray (one spray)
tops of batter with non-stick cooking spray.
- Bake until wooden pick
comes out clean, about 15 to 20 minutes.
Makes 12 servings.
Variation: Add 1 cup frozen
corn kernels to batter or add 1 drained 4.5-ounce can peeled
and chopped green chilies.
Nutrition Information Per
Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g;
Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbs:
19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g;
Exchanges per Serving:
1 1/3 Starches, 1 Fat
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
