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 |