Corn Cakes Topped with Fried Green Tomatoes
These corn cakes are a crispy and slightly sweet alternative to traditional pancakes. Paired with fried green tomatoes, these are a satisfying and unusual addition to the breakfast table!
Low-calorie, Low-fat, Vegetarian
INGREDIENTS | SERVES 4; MAKES 16 TO 18 CAKES
- 1 cup whole-wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon brown sugar
- ½ cup nonfat milk or low-fat buttermilk
- 2 eggs, well beaten
- ¾ cup corn (cooked, fresh, or canned)
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 4 Fried Green Tomatoes
- Nonstick spray
In a large bowl, whisk the flour, baking powder, and brown sugar into the milk. Stir in the eggs, corn, and spices.
Prepare a griddle with nonstick spray. Heat to medium.
Drop cakes on hot griddle and flatten with spoon before they rise. Cook about 4 minutes per side. Turn when bubbles start to form on uncooked side.
Serve topped with fried green tomatoes.
PER SERVING Calories: 187 | Fat: 3 g | Protein: 9 g | Sodium: 55 mg | Carbohydrates: 34 g | Fiber: 1.7 g
Go Canned
Having certain canned foods on hand will make college cooking a lot quicker and easier — and it'll save you money. Canned tomatoes, beans, corn, and pumpkin are excellent for many purposes and save hours of time.
