Corn Cakes Recipe Video

Summary

Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Corn meal1 Cup (16 tbs), finely ground
 Rice flour2⁄3 Cup (10.67 tbs)
 Corn starch1⁄3 Cup (5.33 tbs)
 Baking powder1 Teaspoon
 Eggs2
 Sugar1 Tablespoon
 Milk2 Cup (32 tbs)
 Corn kernels3⁄4 Cup (12 tbs)
 Bacon slices3 , fried until crisp & crumbled
 Jalapeno pepper1
 Sharp cheddar cheese4 Ounce, grated

Nutrition Facts

Serving size

Calories 651 Calories from Fat 153

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 148.3 mg

Sodium 397.1 mg16.5%

Total Carbohydrates 98 g32.6%

Dietary Fiber 10.4 g41.5%

Sugars 10 g

Protein 23 g45.9%

Vitamin A 11.3% Vitamin C 2.6%

Calcium 43.6% Iron 11.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a medium bowl stir together the corn meal, rice flour, potato starch, baking powder, and sugar, set aside.
2. In a larger bowl whisk the eggs, and milk together.
3. Add the dry ingredients to the liquid ingredients, stir until just combined but don’t over mix.
4. Stir in the corn, jalapeno, cheddar and bacon until everything is pretty evenly distributed.

MAKING
5. Heat a nonstick pan, spray nonstick cooking spray pour in the corn mixture.
6. Cook for a few minutes until you see the tops of the corncakes begin to look dry and large bubbles begin to rise.
7. Flip on the other side and cook for a few minutes.

SERVING
8. Serve corn cakes with chicken salad and sour cream.
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