Corn Cakes

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corn cakes

These golden, flavorful corn cakes are rich and filling enough to serve as a main course. Add a green salad and you have a delicious vegetarian meal.

Serving size: 3 cakes
Makes 4 servings

Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

1/2 cup white whole-wheat flour
1/2 cup yellow cornmeal
1/2 teaspoons Baking powder
1 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1 cup plain low fat Greek yogurt
1 (10 ounces) package frozen corn, thawed
1/2 cup plain low fat Greek yogurt for garnish
2 tablespoons olive oil for frying

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and pepper.

2. In a separate bowl, beat the eggs, then add the yogurt, whisking until smooth.

3. Add the egg mixture to the flour mixture and mix with a spatula until smooth. Fold in the corn.

4. Heat 1 tablespoon oil in each of 2 large nonstick skillets, over medium-high heat.

5.For each cake, spoon about 1/4 cup batter onto 4 spots on each skillet (you’ll need to fry in 2 batches). Cook until golden brown, about 3 minutes (check after 2 minutes). Use a spatula to flip and cook 1-2 more minutes on the other side. Serve hot, garnished with Greek yogurt.

Nutrition per serving
Calories 370.1
Total Fat 15.0 g
Saturated Fat 3.3 g
Cholesterol 190.6 mg
Sodium 749.3 mg
Total Carbohydrate 40.8 g
Dietary Fiber 4.6 g
Sugars 6.4 g
Protein 20.4 g
Weight Watchers Points Plus: 10 points