Dinner

Corn and Kale Skillet Cakes is for Dinner.

Corn and Kale Skillet Cakes takes 30 minutes to prepare.

Corn and Kale Skillet Cakes takes 30 minutes to cook.

Corn and Kale Skillet Cakes makes 16 servings.

The ingredients for Corn and Kale Skillet Cakes are:

Whole Wheat Flour, 1 cup
Yellow Cornmeal, 1 cup
Salt, 1 tsp
Sweet Corn, Fresh, 2 cup
Kale, 2 cup, chopped
Scallions, raw, 0.5 cup, chopped
Cilantro, raw, 0.5 cup, chopped
Egg, fresh, 2 large
Olive Oil, 2 tbsp
Milk, 1%, 2 cup

Here is how you make Corn and Kale Skillet Cakes:

Mix flour, cornmeal, salt, corn, kale, scallions, and cilantro in large bowl. In medium bowl, mix egg, olive oil, and milk. Add to the dry ingredients and mix well.Heat high quality nonstick skillet and/or spray with cooking spray. (Alternatively, use a bit of olive oil or butter to make pan non-stick, but will change nutrition information.)Pour 1/4 cup of batter onto skillet per cake. Cook until golden brown and starting to set, then flip to other side until batter is set.Serving Size: Makes about 16 cakes, based on 1/4 cup of batter per cakeNumber of Servings: 16Recipe submitted by SparkPeople user LJWILSO1.

The nutritional information for Corn and Kale Skillet Cakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 112.5

• Total Fat: 3.3 g
• Cholesterol: 24.7 mg
• Sodium: 177.3 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.4 g
• Protein: 4.4 g

The dietary needs meet for Corn and Kale Skillet Cakes is Vegetarian