Sugar-Free Corn Cakes
Dive into the wholesome goodness of these Sugar-Free Corn Cakes, a hearty and nutritious twist on a classic comfort food. Made with a blend of cornmeal and whole wheat flour, these golden cakes are naturally sweetened with fresh corn kernels, making them a perfect option for a healthier breakfast or snack. The combination of melted butter and vanilla extract adds richness while keeping the flavors subtly indulgent. Quick and easy to prepare, these corn cakes cook to a beautiful golden brown in just minutes, and their versatility shines with a variety of toppings, from creamy avocado to tangy Greek yogurt. With no added sugar and a satisfying balance of savory and natural sweetness, they’re an ideal choice for those seeking a wholesome, sugar-free recipe that's as delightful as it is nourishing.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Cornmeal
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Fresh corn kernels
- 2 large Eggs
- 1 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Olive oil or cooking spray
Directions
Step 1
In a medium-sized bowl, combine the cornmeal, whole wheat flour, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
Step 2
In a separate larger bowl, whisk the eggs thoroughly. Add the milk, melted butter, and vanilla extract. Mix until well combined.
Step 3
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix as this can make the cakes tough.
Step 4
Fold in the fresh corn kernels, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a large non-stick skillet over medium heat and lightly grease with olive oil or cooking spray.
Step 6
Once the skillet is hot, pour about 1/4 cup of the batter for each corn cake onto the skillet. Use the back of a spoon to spread the batter into a round shape, if necessary.
Step 7
Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the cakes over and cook for another 2-3 minutes until golden brown and cooked through.
Step 8
Remove the corn cakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
Step 9
Serve warm, optionally with a topping of your choice like avocado, fresh salsa, or a dollop of plain Greek yogurt.
Nutrition Facts
| Serving size | (926.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1938.7 |
| Total Fat 63.6g | 0% |
| Saturated Fat 24.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 456.0mg | 0% |
| Sodium 2816.4mg | 0% |
| Total Carbohydrate 303.2g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 27.1g | |
| Protein 57.6g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 416.6mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1843.6mg | 0% |
Source of Calories