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Corn Skillet Cakes
Corn Skillet Cakes

Category: Side Dish | Serves: 8

(222 ratings)

Nutrition Information:
Calories: 138
Protein: 5 g
Carbs: 21 g
Fat: 4 g
Saturated Fat: 0 g
Sodium: 96 mg
Fiber: 2 g

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Try these tasty, golden brown corn cakes in place of potatoes or rice. Or, add them to breakfast with a dollop of salsa and sour cream.
2/3 cup flour
1/3 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1 egg
2 tablespoons vegetable oil
1 1/3 cup corn kernels (frozen, canned or fresh)
1 In a medium-sized bowl, stir together the five dry ingredients.
2 In another bowl, whisk together the milk, egg, and oil.
3 Stir in the corn, and add the wet ingredients to the dry ingredients, mixing them just to blend. The mixture will be lumpy.
4 For each pancake, spread 1/4 cup of batter on a hot, greased griddle. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble.
5 Then flip them over, and cook them until the undersides are golden brown. Yield: 8, 4-inch cakes. Serving Size: 1 cake.

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