Southern Creamed Corn Cakes (Low-Fat)
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
8 4inch corncakes
- Serves:
- 4
ingredients
- 1 (16 ounce) can creamed corn
- 1 1⁄2 cups pancake mix (I use Krusteaz low-fat brand)
- 1⁄4 cup egg substitute (I use Egg Beaters) or 1 whole egg
- 1 tablespoon granulated sugar
- 1⁄2 cup finely diced onion
directions
- Mix all ingredients together.
- Spray hot griddle with non-stick cooking spray.
- Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
- Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
- Serve hot.
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Reviews
-
Fluffy but dense, moist but airy, these savory cakes tantalize the tongue with tasty contradictions. Served up with black beans or chili, liver or stews, this simple recipe will bring something new and exciting to the table. It can even been eaten sweet with butter and honey if one omits the onions. This is also an very easy recipe to play with, it's forgiving so you can add and subtract things to your picky palate's desire!
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,