Healthy Sweet Corn Cakes
Elevate your snack or side dish game with these Healthy Sweet Corn Cakes, a flavorful and nutritious twist on a classic favorite! Packed with sweet corn kernels and wholesome whole wheat flour, these golden cakes are lightly seasoned with ground black pepper and enhanced by the freshness of finely chopped green onions. A touch of Greek yogurt and milk creates a moist, tender batter, while a hint of cornmeal provides a satisfying texture. Simple to prepare in just 30 minutes, they’re perfect for breakfast, brunch, or a light dinner. Serve them warm with your favorite toppings like extra Greek yogurt, salsa, or a sprinkle of fresh herbs for a vibrant, guilt-free meal that everyone will enjoy. Perfectly crispy on the outside and soft on the inside, these sweet corn cakes are a crowd-pleasing option for the health-conscious cook.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh or frozen, thawed if frozen)
- 0.75 cups whole wheat flour
- 0.25 cups cornmeal
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 3 whole green onions (finely chopped)
- 1 whole large egg
- 0.5 cups unsweetened plain Greek yogurt
- 0.25 cups milk (dairy or non-dairy)
- 2 tablespoons olive oil (for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, cornmeal, baking powder, salt, and ground black pepper. Whisk to blend evenly.
In a separate bowl, mix the egg, Greek yogurt, and milk until smooth. Stir in the chopped green onions.
Add the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as this can make the batter dense.
Fold in the sweet corn kernels gently to distribute them throughout the batter.
Heat a large non-stick skillet or griddle over medium heat and lightly coat it with olive oil.
Scoop about 1/4 cup of batter for each corn cake onto the skillet and use the back of a spoon to flatten slightly into a round cake shape.
Cook each cake for 2-3 minutes on one side, or until the edges set and bubbles appear on the surface. Flip and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Remove the cooked corn cakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil as needed.
Serve the sweet corn cakes warm with a dollop of Greek yogurt, salsa, or a sprinkle of fresh herbs if desired.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 33.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
