Ww Core Friendly Sweet Corn Cakes

From: smellyvegetarian

On Oct 30, 2008

Oh Toni, this totally satisfied my craving for the "johnny cakes" my mom used to make when I was a kid! I hadn't thought of them in years! I served these a bit differently than most reviewers--we had soup beans, collard greens, and these little cakes for dinner and it was such comfort food. I started out making them in 1/4 c increments but found they wouldn't flip, so I wouldn't recommend using any more than 1/8 c batter per cake. Also, I did throw a handful of salt into the batter, probably between 1/2 and 3/4 tsp. I might use green onions next time just for fun. I'm so glad I tagged this recipe for Healthy Choices 2008!

From: Chef #826435

On Jul 26, 2008

I really like that this is made with things I always have. All I can say is that they are a little bland and added a little salt and pepper after tasting the first one. I had them with spaghetti sauce and a little shredded cheese and they were great.

From: Mrs B

On Oct 2, 2005

I don't think mine turned out quite as intended; my 'batter' was more like a dough (OK it was a dough and I shaped it into 'patties' with my hands), perhaps because I used quick cook polenta. Anyway this was sooooo yummy. I made 8 corn cakes; we had half (2 each) as a main vegetarian dish and I froze the other half for another day. These will go great with a spicy tomato sauce.

From: HeatherFeather

On Nov 22, 2004

I really enjoyed these a lot. I also chose to serve them as a side dish with our supper, and used only 2 tsp of Splenda. Next time, I would add all of the Splenda, since I missed the extra sweetness. I also would add just a pinch of salt and maybe a bit more onion, but they were quite tasty as is. They looked lovely when cooked too. We will have the leftovers for breakfast with some syrup. I got about 16 tiny cakes. —