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Southern Creamed Corn Cakes (Low-Fat)

Southern Creamed Corn Cakes (Low-Fat) Recipe

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.
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Prep Time 5 mins
Cook Time 5 mins
Course Appetizer/Side dish
Cuisine Southern cuisine
Servings 8 4inch corncakes
Calories 299.2 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

Serving: 210gCalories: 299.2kcalCarbohydrates: 62.4gProtein: 8.8gFat: 2.9gSaturated Fat: 0.6gCholesterol: 10.2mgSodium: 973.2mgFiber: 3.1gSugar: 8.3g
Keyword < 15 Mins, Beginner Cook, Breakfast, Brunch, Corn, Easy, Healthy, Inexpensive, Kid-Friendly, Low Cholesterol, Stove Top, Vegetable
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