Veggie Corn Cakes

• 1 cup all-purpose flour
• 1 cup cornmeal
• Sugar substitute equivalent to 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1-1/2 cups fat-free milk
• 1 cup frozen corn, thawed
• 1/4 cup chopped red onion
• 1/4 cup chopped green pepper
• 1/4 cup finely chopped roasted sweet red peppers
• 1/4 teaspoon hot pepper sauce
• 14 tablespoons salsa
• 7 tablespoons reduced-fat sour cream

1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended.
2. Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream.

flour, cornmeal, sugar substitute, baking powder, salt, egg, milk, frozen corn, red onion, green pepper, roasted sweet red peppers, hot pepper sauce, salsa, sour cream

Taken from www.tasteofhome.com/recipes/veggie-corn-cakes/ (may not work)