Fish

Corn-Cakes is for Breakfast.

Corn-Cakes takes 10 minutes to prepare.

Corn-Cakes takes 20 minutes to cook.

Corn-Cakes makes 9 servings.

The ingredients for Corn-Cakes are:

1 1/2 cups sweet corn (thawed if frozen) keep 1/2 cup out to add at the end.
1 cup 1% cottage cheese
1/2 cup whole wheat flour
2 eggs

Optional:
4 tsp sugar (for sweeter cakes)
2 medium scallions
2 Tbsp fresh cilantro

Here is how you make Corn-Cakes:

Place 1 cup corn, cottage cheese, flour, eggs and optional ingredients (if using) in a food processor or blender. Process until smooth. Add remaining 1/2 cup corn. Allow to sit one hour or overnight in the refrigerator. Lightly coat non-stick griddle or pan with cooking spray. Heat until hot then place batter on griddle using 1/4 cup measuring cup. Cooke until bubbles form and outside starts to appear dry. Flip and cook a few minutes longer. I make 3 cakes in my pan per batch and usually have enough to make 9 total cakes as long as I use just under the full 1/4 cup measurement. I serve these at dinner with a topping of salsa and fat free sour cream, or a black bean and avocado salsa mix. If you leave out the optional items, they can be served with any toppings and are more traditional corn-cakes.The nutritional information includes all of the optional items.Number of Servings: 9Recipe submitted by SparkPeople user 13TURTLES.

The nutritional information for Corn-Cakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 92.3

• Total Fat: 1.7 g
• Cholesterol: 48.2 mg
• Sodium: 118.2 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.7 g
• Protein: 6.4 g

Corn-Cakes is Mexican cuisine.