Ww Core Friendly Sweet Corn Cakes
- 1 1/2 cups cornmeal
- 1 cup plain fat-free yogurt
- 1 teaspoon baking powder
- 1/2 cup water
- 1 egg
- 1/4 cup onion, grated
- 1/3 cup frozen corn, thawed
- 2 tablespoons Splenda sugar substitute (optional)
- 1 cup yogurt cheese (optional)
- Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
- If you like sweeter cakes, especially for breakfast, add Splenda at same time.
- Let batter stand for 15-20 minutes.
- Quickly fold in corn and grated onions.
- Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
- For best results, keep the cakes 2-3 inches in diameter.
- Let first side cook until tops is dry around the edges; turn and cook other side.
- Serve with a dollop of soft yogurt cheese.
cornmeal, yogurt, baking powder, water, egg, onion, frozen corn, splenda sugar substitute, yogurt cheese
Taken from www.food.com/recipe/ww-core-friendly-sweet-corn-cakes-98761 (may not work)