Ww Core Friendly Sweet Corn Cakes

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
  • If you like sweeter cakes, especially for breakfast, add Splenda at same time.
  • Let batter stand for 15-20 minutes.
  • Quickly fold in corn and grated onions.
  • Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
  • For best results, keep the cakes 2-3 inches in diameter.
  • Let first side cook until tops is dry around the edges; turn and cook other side.
  • Serve with a dollop of soft yogurt cheese.
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