FitNutrition, LLC
            
Ingredients:

½ cup        Whole grain mesa corn meal
¼ cup        Unbleached all-purpose flour
¼ cup        Corn meal
1 tsp.        Baking powder
¼ tsp.        Baking soda
½ tsp.        Salt
1        
        Egg or 2 egg whites, beaten
¾ cup         Low-fat or skim milk
1 ½ cups    Corn (fresh corn from the cob is best with juice but may
also use 1 cup frozen corn plus ½ cup creamed corn with juice)
       
        Low-fat sour cream
       
        Salsa

Directions:

1.)        Preheat non-stick skillet over medium heat.
2.)        In a medium bowl, combine dry ingredients and mix well.
3.)        In a small bowl, whisk the egg.  Add the milk to the egg.  
Whisk until small bubbles appear – about 1 minute.
4.)        Make a well in the dry ingredients and pour the liquid mixture
into it.  Stir until just moistened.
5.)        Let stand for 5 minutes.
6.)        Fold in thawed or fresh corn with juice.  
7.)        Spoon approximately ¼ cup of batter onto preheated skillet.
8.)        Cook until bubbles form and edges are cooked.  Flip.
9.)        Cook until golden brown.
10.)        Topping suggestions: Serve with low-fat sour cream and
salsa.  Enjoy! 

Serve with a side salad
topped with fish (canned tuna or salmon for a
quick nutrient-rich protein source)
or grilled chicken.

Created by Katie Jeffrey-Lunn, MS, RD, June 2009
Healthy Baking
Moist Corn Cakes
860.536.3610
fit.nutrition@sbcglobal.net
19 Pons Road
Mystic, CT 06355