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Low-Fat Corn Cakes

Low-Fat Corn Cakes (1 PT recipe image
These low-fat corn cakes are a delightful, lighter take on a classic comfort food. Made with fresh corn, egg whites, and a touch of flour, they offer a tender texture with a satisfyingly crispy exterior. The natural sweetness of the corn pairs perfectly with a quick, tangy dipping sauce made from nonfat yogurt, nutmeg, and maple syrup. This dish is versatile enough to serve as a unique dessert or a savory side dish, depending on your preference. It&# 226;ÂÂs an excellent choice for health-conscious cooks who donâÂÂt want to sacrifice flavor. Simple ingredients come together quickly, making it a perfect addition to weekend brunches or casual weeknight dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 283.5
Dietary: Vegetarian
Description
These low-fat corn cakes are a delightful, lighter take on a classic comfort food. Made with fresh corn, egg whites, and a touch of flour, they offer a tender texture with a satisfyingly crispy exterior. The natural sweetness of the corn pairs perfectly with a quick, tangy dipping sauce made from nonfat yogurt, nutmeg, and maple syrup. This dish is versatile enough to serve as a unique dessert or a savory side dish, depending on your preference. It&# 226;ÂÂs an excellent choice for health-conscious cooks who donâÂÂt want to sacrifice flavor. Simple ingredients come together quickly, making it a perfect addition to weekend brunches or casual weeknight dinners.
Ingredients
  • 2 egg Whites
  • 1 large Egg
  • 1/4 cup Skim milk
  • 1/2 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Sugar
  • 2 cups Cooked corn (drained)
  • 1/4 cup Plain nonfat or low-fat yogurt
  • 1/8 teaspoon Nutmeg
  • 2 tablespoon Maple or maple-flavoured syrup
Directions
  1. 1
    In a large mixing bowl, beat the egg whites with an electric mixer until foamy.
  2. 2
    Add the whole egg, skim milk, all-purpose flour, baking powder, and sugar to the bowl.
  3. 3
    Mix until just combined, then fold in the drained cooked corn until evenly distributed.
  4. 4
    Cover the batter and refrigerate for 30 minutes to allow the flavors to meld and the batter to thicken.
  5. 5
    While the batter chills, combine the yogurt, nutmeg, and maple syrup in a small bowl to make the dipping sauce.
  6. 6
    Heat a non-stick frying pan or griddle over medium-high heat.
  7. 7
    Drop the batter by large spoonfuls onto the hot pan, spacing them about 2 to 3 inches apart to form circles.
  8. 8
    Cook for 2-3 minutes until the tops are covered in bubbles and the edges look set and slightly golden.
  9. 9
    Carefully flip the corn cakes and cook for another 1-2 minutes until the second side is golden brown.
  10. 10
    Remove from heat and serve immediately with the maple-yogurt dipping sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 283.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.8g4%
Cholesterol 46.8mg16%
Sodium 262.9mg11%
Total Carbohydrate 54.3g19%
Dietary Fiber 3.7g15%
Sugars 9.2g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, cakes, low-fat, healthy, vegetarian, breakfast, brunch, pan-fried, yogurt, maple, nutmeg, egg-white, flour, quick, easy, side-dish, light, creamy, golden, pancake, cornmeal
Read it online: https://www.chefs-mate.com/recipe/low-fat-corn-cakes-1-pt/