Low Fat Corn Cakes
Low Fat Corn Cakes are a wholesome and flavorful twist on traditional comfort food, packed with the natural sweetness of fresh corn kernels and balanced with the nutty undertones of whole wheat flour and cornmeal. Perfectly seasoned and lightly sweetened with honey, these tender cakes are further elevated by the fresh vibrancy of chopped chives. Crafted without butter or oil, these guilt-free corn cakes rely on egg whites and skim milk for their delicate texture, making them ideal for a health-conscious breakfast or savory snack. Quick and easy to prepare in under 25 minutes, these golden beauties cook to perfection in a nonstick skillet. Serve them warm and garnish with extra chives for a pop of fresh flavor—your family and friends will love every bite of this low-fat, nutrient-packed delight! Keywords: low-fat corn cakes, healthy breakfast, easy corn cake recipe, whole wheat, fresh corn recipe.
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 0.5 cups Whole wheat flour
- 0.5 cups Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Skim milk
- 2 large Egg white
- 1 tablespoon Honey
- 2 tablespoons Chopped fresh chives
- Nonstick cooking spray
Instructions
In a large mixing bowl, combine the whole wheat flour, cornmeal, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together skim milk, egg whites, and honey until well combined and slightly frothy.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this could make the batter tough.
Fold in the fresh corn kernels and chopped chives, making sure they are evenly distributed throughout the batter.
Heat a large nonstick skillet over medium heat and lightly coat with nonstick cooking spray.
Spoon heaping tablespoons of the batter onto the skillet, flattening slightly with the back of the spoon to form small cakes.
Cook the corn cakes for 2-3 minutes on each side, or until golden brown and cooked through.
Transfer the cooked corn cakes to a plate and cover them with a clean kitchen towel to keep them warm while you repeat with the remaining batter.
Serve warm, garnished with additional chives if desired.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 55.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| 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.
