This week's "Meatless Monday" Recipe of the Week is Hearty Corn Cakes. This one is on many sites and I'm using the one off one of my favorite sites, CooksRecipes. Check out the Cooks site (http://www.cooksrecipes.com/index.html) for any of your recipe needs.
Hearty Corn Cakes
These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites
Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
Add liquid ingredients to dry ingredients and stir just until combined.
Pour 1/4 cup batter into greased cups.
Lightly spray (one spray) tops of batter with non-stick cooking spray.
Bake until wooden pick comes out clean, about 15 to 20 minutes.
Makes 12 servings.
Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.
Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.
Exchanges per Serving: 1 1/3 Starches, 1 Fat.
* Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.