Blue Corn Cakes (gluten free)
Serves 8
Ingredients:
1 cup cornmeal
1/2 cup brown rice flour or amaranth flour
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon pepper
2 tablespoons unsalted butter, melted
1 large egg
1 cup lowfat buttermilk
1 cup fresh corn kernels
1/4 cup red onion, chopped
1/4 medium jalapeno pepper, finely diced
1/2 cup lowfat Monterey jack cheese
1/4 cup pine nuts
olive oil spray
Directions:
Combine cornmeal through pepper in one bowl and set aside. In separate bowl combine butter through jack cheese and whisk these wet ingredients together to combine. Add the dry ingredients to the wet and then stir in the pine nuts. Heat a nonstick griddle to medium high heat. Lightly coat the griddle with cooking spray. When the griddle is hot, add about 2 tablespoons of the corn cake mixture to the griddle at a time- making as many cakes as your griddle can handle. Little bubbles should start to appear on the top of the cakes (and the bottoms will be slightly browned) when they are ready to flip. This will average about 3 to 4 minutes on the first side. After flipping you can check the bottoms of the cake for doneness – again, this will take about 3 minutes per cake.
Per Serving: 215 Calories; 9g Fat (35.9% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 434mg Sodium.
September 6, 2009
by Optimum WellnessComments
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Dear Rowena,
Many apologies. We had an assistant who left in October and must have grabbed your photo and it slipped by our noticing. I have promptly removed it. Again, so sorry for that. Debra