"Meatless Monday" Recipe of the Week - Hearty Corn Cakes

This week's "Meatless Monday" Recipe of the Week is - Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener. There's several versions of this recipe across web, I'm going with one from the CooksRecipes website. The Cooks site has a huge selection of delicious and healthy recipes! So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


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.

Recipe Ingredients:
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener

3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites

Cooking Directions:
1 - Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2 - In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3 - Add liquid ingredients to dry ingredients and stir just until combined.
4 - Pour 1/4 cup batter into greased cups.
5 - Lightly spray (one spray) tops of batter with non-stick cooking spray.
6 - 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.
https://www.cooksrecipes.com/diabetic/hearty_corn_cakes_recipe.html