QUICK VEGGIE CORNCAKES

QUICK VEGGIE CORNCAKES image

Yield 2

Number Of Ingredients 13

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1 teaspoon vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped red pepper
1/3 cup frozen corn kernels
2 eggs
1/4 cup milk
1/4 cup flour
1/2 teaspoon baking powder
3 tablespoons to 1/4 cup yellow cornmeal
1/2 teaspoon salt-free Southwest seasoning blend
1/2 teaspoon sugar
1/4 teaspoon salt (see Note)
Salsa and sour cream (optional)

Steps:

In a small skillet, heat oil on medium heat. Add vegetables, including frozen corn, and sauté until onion is soft, about 4 minutes. Set off heat. In a medium bowl, combine eggs, milk, flour, baking powder, 3 tablespoons of cornmeal, Southwest seasoning blend, sugar and salt. Stir in cooked vegetables. If batter is not the consistency of thick pancake batter, stir in up to another full tablespoon of cornmeal. Heat a nonstick griddle on medium and pour batter onto griddle by 1/3 cupfuls. Cook about 3 minutes on each side, turning only once. Serve hot with salsa and sour cream, if desired. Makes 5 corncakes. Note: If your blend is not salt-free, wait to add the additional salt to taste. PER SERVING: Calories 96 (28% from fat), Fat 3 g (1 g sat), Cholesterol 67 mg, Sodium 148 mg, Fiber 1 g, Carbohydrates 14 g, Protein 4 g