Low Fat Corn Cakes
Light, fluffy, and packed with wholesome flavor, these Low Fat Corn Cakes are a guilt-free twist on a classic favorite. Made with a blend of whole wheat flour and cornmeal, these golden cakes are infused with the natural sweetness of fresh corn, a hint of honey, and the aromatic touch of chopped chives. Perfectly crafted for health-conscious cooks, they feature skim milk and egg whites for a low-fat, protein-rich base. Ready in just 25 minutes, these corn cakes are cooked to perfection on a nonstick skillet for a quick and easy recipe that won’t weigh you down. Serve them as a savory breakfast, a snack, or as the perfect side dish for soups and salads. Delightfully simple, rich in flavor, and naturally nutritious, these Low Fat Corn Cakes prove that healthy eating doesn’t have to compromise on taste.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Fresh corn kernels
- 0.5 cups Whole wheat flour
- 0.5 cups Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Skim milk
- 2 large Egg white
- 1 tablespoon Honey
- 2 tablespoons Chopped fresh chives
- 0 Nonstick cooking spray
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, cornmeal, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
Step 2
In a separate bowl, whisk together skim milk, egg whites, and honey until well combined and slightly frothy.
Step 3
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this could make the batter tough.
Step 4
Fold in the fresh corn kernels and chopped chives, making sure they are evenly distributed throughout the batter.
Step 5
Heat a large nonstick skillet over medium heat and lightly coat with nonstick cooking spray.
Step 6
Spoon heaping tablespoons of the batter onto the skillet, flattening slightly with the back of the spoon to form small cakes.
Step 7
Cook the corn cakes for 2-3 minutes on each side, or until golden brown and cooked through.
Step 8
Transfer the cooked corn cakes to a plate and cover them with a clean kitchen towel to keep them warm while you repeat with the remaining batter.
Step 9
Serve warm, garnished with additional chives if desired.
Nutrition Facts
| Serving size | (901.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.4 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 7.3mg | 0% |
| Sodium 1910.1mg | 0% |
| Total Carbohydrate 232.1g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 55.9g | |
| Protein 43.6g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 361.2mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1999.1mg | 0% |
Source of Calories