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Sweet or Savory Corn Cakes

Sweet or Savory Corn Cakes

While corn is often dismissed as a nutrient-poor food, it’s actually rich in antioxidants. To make sure the cornmeal you buy is whole grain, avoid any labeled “degeminated” and look for the words “whole corn.”
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Slimming Recipe, Slimming World
Cuisine: American
Calories: 330
Ingredients Method

Ingredients
  

  • 1 can 14.75 ounces creamed corn
  • 1 cup yellow cornmeal
  • ½ cup water
  • 2 tablespoons extra-virgin olive oil plus extra for brushing the griddle
  • 1 large egg
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder

Method
 

  1. Heat the corn in a medium saucepan over medium heat. When warm, stir in ½ cup of the cornmeal. Whisk in the water, then the oil, then the egg.
  2. In a bowl, mix the remaining ½ cup cornmeal with the flour and baking powder. Stir in the wet ingredients until just combined.
  3. Heat a griddle or skillet over medium heat. Brush lightly with oil. Working in batches, drop the batter in generous ¼-cup portions onto the hot griddle. Cook, turning once, for 5 minutes, or until golden brown on both sides. Serve with your preferred topping.