Side Items

Pantry Corn Cake takes 12 minutes to prepare.

Pantry Corn Cake takes 15 minutes to cook.

Pantry Corn Cake makes 8 servings.

The ingredients for Pantry Corn Cake are:

1/3 cup Whole Wheat Flour
1/3 cup Cornmeal
1tsp Baking Powder
3/4 tsp Salt
2 tsp Sugar
1 large Egg
3/4 cup Milk
3/4 cup Frozen Corn (well-drained canned corn or fresh may be used.)

Requires: Cooking spray and pan.
Optional (not included in calculations:) Curry paste or cumin/chili pepper for spice.

Here is how you make Pantry Corn Cake:

Whisk egg and milk together. If adding spices, add wet spices like pastes now. Add flour, cornmeal, baking powder, salt, and sugar and any dry spices if desired. Mix well. If batter is too thick, add more milk. If batter is too thin, add equal amounts flour and cornmeal. Add frozen corn and mix. Cook as pancakes using cooking spray with heat on medium-high - may need adjustment during cooking. Cook until done and golden. Do not overcook. Thin pancakes cook better. Best warm. Serving Size:?makes 8 approx 3-4 inch pancakes.

The nutritional information for Pantry Corn Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 73.0

• Total Fat: 1.2 g
• Cholesterol: 24.4 mg
• Sodium: 300.4 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 1.4 g
• Protein: 3.1 g

The dietary needs meet for Pantry Corn Cake is Vegetarian