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Nutrition Facts
Serving Size 1 (249g) Recipe makes 6 servings
Calories 156
Calories from Fat 18		(11%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 115mg		4%
Potassium 231mg		6%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 2.5g	10%
	Sugars 3.7g
Protein 6.2g		12%
detailed view... how is this calculated?

Ww Core Friendly Sweet Corn Cakes

Recipe #98761 | 40 min | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 30, 2004

The launch of Weight Watchers Core Program is quickly inspiring recipes that use neither sugar nor flour. These tasty cakes can be served at breakfast or to accompany an entree. I made them with Ancho Chile Pork Chops and got raves.

SERVES 6 (change servings and units)

Ingredients

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)

Directions

1
Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
2
If you like sweeter cakes, especially for breakfast, add Splenda at same time.
3
Let batter stand for 15-20 minutes.
4
Quickly fold in corn and grated onions.
5
Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
6
For best results, keep the cakes 2-3 inches in diameter.
7
Let first side cook until tops is dry around the edges; turn and cook other side.
8
Serve with a dollop of soft yogurt cheese.

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Featured Reviews for This Recipe

From: Sloany

On Sep 13, 2009

Yumm! I fixed these for myself one morning while fixing pancakes for my family. I didn't have any plain yogurt, so I used vanilla ff yogurt, and only added about half of the splenda. I also added about a tsp of salt. Hubby and I both LOVED them! We dipped them in some sugar free syrup. Very filling and delicious!

0 people found this review helpful

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From: Chef #935428

On Jun 26, 2009

Wasn't what I was expecting.. Not sure exactly what I was expecting, but this wasn't it..

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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.

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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. —

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