VEGGIE CORN CAKES

Veggie Corn Cakes image

In Fountaintown, Indiana, Cindy Neville whips up these pretty brown pancakes chock-full of corn and vegetables and a zippy hint of hot pepper sauce for extra spice at mealtime.

Provided by Taste of Home

Time 30m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup cornmeal
Sugar substitute equivalent to 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/2 cups fat-free milk
1 cup frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/4 cup finely chopped roasted sweet red peppers
1/4 teaspoon hot pepper sauce
14 tablespoons salsa
7 tablespoons reduced-fat sour cream

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended., Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream.

Nutrition Facts : Calories 223 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 498mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges