Vegetarian

Corn Cakes, Egg Free is for Breakfast.

Corn Cakes, Egg Free takes 15 minutes to prepare.

Corn Cakes, Egg Free takes 10 minutes to cook.

Corn Cakes, Egg Free makes 4 servings.

The ingredients for Corn Cakes, Egg Free are:

1 cup yellow corn (fresh or thawed-frozen)
1/2 small yellow onion
3 Tbsp Olive oil
1 Tbsp Honey
1/4 cup shredded low fat cheese (I use the Mexican blend)

1/4 cup unbleached all-purpose flour
1/4 cup cornmeal
1/4 tsp baking soda
1/4 tsp sea salt

2 Tbsp water

Here is how you make Corn Cakes, Egg Free:

Chop onion and pulse in food processor with corn until chopped, but not smooth. Mix in other wet ingredients and cheese.Mix dry ingredients in medium size bowl. Stir in the ingredients from step 1. Add enough water to make sure all flour and cornmeal is wet and mixed. Mixture should be thick and sticky.Heat cast iron skillet on medium, using a little bit of oil or spray (or bacon grease if you're into that). Spoon out 1/4 of the batter and form into a thick patty - drop in pan. Fry each until golden brown, then flip - squish slightly after flipping. Move onto paper towel once both sides are golden brown. Serve warm.Serving Size: Makes 4, 3-4" pattiesNumber of Servings: 4Recipe submitted by SparkPeople user SYWALLOCH.

The nutritional information for Corn Cakes, Egg Free is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 227.0

• Total Fat: 12.3 g
• Cholesterol: 3.8 mg
• Sodium: 246.6 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 2.2 g
• Protein: 4.6 g