Southern Creamed Corn Cakes (Low-Fat)
- Reviews 3
Ready In: 10 mins
Serves: 4
Yields: 8 4inch corncakes
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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