Ww Core Friendly Sweet Corn Cakes
Discover the perfect guilt-free indulgence with these WW Core Friendly Sweet Corn Cakes, packed with fresh, wholesome flavors and ideal for Weight Watchers enthusiasts. Made with vibrant kernels of fresh corn, a hint of green onion, and a balanced blend of all-purpose flour and yellow cornmeal, these corn cakes are both hearty and light. A low-calorie almond milk alternative keeps the recipe lean, while the simplicity of cooking on a skillet ensures they’re ready in just 15 minutes. Perfect as a savory snack, side dish, or even a creative appetizer, these golden corn cakes can be topped with fresh salsa or low-fat yogurt for an extra burst of flavor. With minimal prep time and fewer calories, they’re an irresistible addition to any healthy eating plan!
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Recipe Information
Ingredients
- 1 cup Fresh corn kernels (from about 2 ears of corn)
- 0.5 cup All-purpose flour
- 0.25 cup Yellow cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened almond milk (or any low-calorie milk alternative)
- 1 large Egg
- 2 tablespoons Green onions (thinly sliced)
- 1 as needed Cooking spray
Instructions
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt. Whisk to blend the dry ingredients evenly.
In a separate smaller bowl, whisk together the almond milk and egg until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the fresh corn kernels and sliced green onions into the batter using a spatula.
Preheat a large non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
Scoop about 2 tablespoons of batter for each corn cake and drop it onto the skillet, spacing them apart to allow for spreading.
Cook each corn cake for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer cooked corn cakes to a plate and repeat the process with the remaining batter, reapplying cooking spray as needed between batches.
Serve warm as a snack, side dish, or topped with your favorite WW-friendly toppings like fresh salsa or low-fat yogurt.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 661 mg | 14% | |
*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.
