Low Sodium Corn Cakes
Delightfully golden and bursting with fresh, wholesome flavor, these Low Sodium Corn Cakes are a healthier twist on a classic favorite. Crafted with nutrient-rich cornmeal, fresh corn kernels, and a hint of garlic and onion powder for savory depth, these cakes are perfect for those mindful of their sodium intake. Fluffy yet hearty, they come together in just 30 minutes and feature fresh chives for a pop of herby brightness. Prepared with skim milk and unsalted butter, these corn cakes are ideal for breakfast, brunch, or a light side dish. Enjoy them warm and customize with toppings like low-sodium yogurt or additional chives to suit your palate. Discover a guilt-free comfort food experience that’s both satisfying and easy to make!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 1 Large egg
- 2 tablespoons Unsalted butter, melted
- 1 cup Skim milk
- 1 cup Fresh corn kernels
- 2 tablespoons Chopped fresh chives
- 1 as needed Cooking spray
Instructions
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, garlic powder, onion powder, and black pepper.
In a separate bowl, beat the egg and then whisk in melted unsalted butter and skim milk until well combined.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the fresh corn kernels and chopped chives to distribute evenly through the batter.
Lightly coat a large non-stick skillet or griddle with cooking spray and heat over medium heat.
Scoop about 1/4 cup of batter for each corn cake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the cakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more cooking spray to the skillet as needed.
Serve warm, optionally garnished with additional chopped chives or a dollop of low-sodium yogurt.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1410 mg | 30% | |
*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.
