Southern Creamed Corn Cakes Low Fat Recipes

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SOUTHERN CREAMED CORN CAKES (LOW-FAT)



Southern Creamed Corn Cakes (Low-Fat) image

A real treat that's quick and easy! Definitely a comfort food often requested by my family in place of potatoes, grits, rice or pasta! Especially good for brunch or with any seafood meal. For appetizers, make into tiny cakes and serve topped with sour cream and spring onions.

Provided by BeachGirl

Categories     Breakfast

Time 10m

Yield 8 4inch corncakes, 4 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

SOUTHERN CORN CAKES



Southern Corn Cakes image

These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.

Provided by ljohnston8

Categories     Breads

Time 30m

Yield 12 3 " cakes, 4 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1/2 cup boiling water
1 tablespoon flour
1 teaspoon salt
1 egg
1/2 cup milk
vegetable oil, to fry cakes in

Steps:

  • Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
  • Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
  • Serve immediately.

Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 57.1, Sodium 625.1, Carbohydrate 26.5, Fiber 2.3, Sugar 0.3, Protein 5.2

SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 2

Number Of Ingredients 10

1/2 cup frozen (thawed) corn, broccoli and red pepper mixture
1 tablespoon sliced ripe olives
2 cooked reduced-fat pork sausage links (2 ounces), chopped
1 cup low-fat milk
1/4 cup fat-free egg product or 2 egg whites
1/3 cup Reduced Fat Bisquick™ mix
2 tablespoons yellow cornmeal
1/2 teaspoon chili powder
1/4 cup reduced-sodium chunky salsa, if desired
Cilantro, if desired

Steps:

  • Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
  • Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.

Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg

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