Chile Corncakes

It's difficult to tote fresh milk and eggs into the wilderness, so Latimer reconstitutes dry milk and eggs instead. For this recipe, you can substitute two large eggs and one cup fat-free milk for the dry versions; you'll need to decrease the water to 3/4 cup. Serve these savory cakes with sour cream and salsa for breakfast or dinner.

Yield:

6 servings (serving size: 2 corncakes, 1 tablespoon sour cream, and 1 tablespoon salsa)

Recipe from

Nutritional Information

Calories 335
Caloriesfromfat 30 %
Fat 11.3 g
Satfat 1.5 g
Monofat 5.6 g
Polyfat 3 g
Protein 10.4 g
Carbohydrate 47.4 g
Fiber 3.6 g
Cholesterol 8 mg
Iron 2.1 mg
Sodium 850 mg
Calcium 209 mg

Ingredients

1/2 cup whole wheat flour (about 2 3/8 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
1/2 cup dried egg mix
1/3 cup nonfat dry milk
2 teaspoons baking powder
1 teaspoon salt
2 cups water
1/2 cup fresh corn kernels
1/4 cup canola oil
1 (4.5-ounce) can chopped green chiles, drained
6 tablespoons reduced-fat sour cream
6 tablespoons fat-free bottled salsa

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Add 2 cups water, corn, oil, and chiles, stirring just until moist.

Pour about 1/3 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Serve with sour cream and salsa.

Note:

Carole Latimer,

May 2006