Healthy Sweet Corn Cakes

"No more corn muffin mix! I added chopped jalapenos and lots of grated cheddar cheese to these for last night's dinner of tomato-garlic soup and salad."
 
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Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 400°F (205°C).
  • Coat a 6-muffin tin with cooking spray.
  • Combine ingredients and pour into prepared muffin tins.
  • Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.

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Reviews

  1. Very good - I made these to go along with some vegetable fajitas and refried beans and they really completed the meal. I also subbed the apple juice with water and used a can of organic corn and they turned out great. The batter was very thin but they puffed out nice and you could taste the hint of brown sugar. I agree with the previous reviewer that you might not even need it any sweeter. The 4 year old & I really liked these. These only took about 14 mins in my oven and were very easy to make. Thanks for the recipe!
     
  2. This was a yummy recipe that my kids loved, as did my husband and me. I didn't have any apple juice, so I used water and the muffins were still sweet enough. I used 1/2 cup of frozen corn kernels. Next time, I might use 1 tbsp. less of the sugar. The muffins were very easy to make and I will definitely make them again -- no more boxed corn muffin mix for me!
     
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Tweaks

  1. Very good - I made these to go along with some vegetable fajitas and refried beans and they really completed the meal. I also subbed the apple juice with water and used a can of organic corn and they turned out great. The batter was very thin but they puffed out nice and you could taste the hint of brown sugar. I agree with the previous reviewer that you might not even need it any sweeter. The 4 year old & I really liked these. These only took about 14 mins in my oven and were very easy to make. Thanks for the recipe!
     

RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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