Hearty Corn Cakes

By ADW|2017-08-31T11:47:32-04:00Updated: August 31st, 2017|Breads & Muffins, Diabetes Recipes, Vegetables|0 Comments

Add 1 cup frozen corn kernels to batter or add 1 drained 4 ½ oz. can peeled and chopped green chilies.


  • 1 1/4 cups all-purpose flour
  • 7 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 cup stone ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1 tablespoon honey
  • 1/4 cup canola oil
  • 2 large egg whites


  1. Heat oven to 400°F (205°C).
  2. Grease muffin cups with non-stick cooking spray butter flavor.
  3. In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
  4. Add liquid ingredients to dry ingredients and stir just until combined.
  5. Pour 1/4 cup batter into greased cups.
  6. Lightly spray (one spray) tops of batter with non-stick cooking spray.
  7. Bake until wooden pick comes out clean, about 15 to 20 minutes.

Food Exchanges: 1 1/3 Starches, 1 Fat.

Nutritional Info (per serving):
Makes 12 Servings
Calories: 140
Calories from Fat: 45g
Total Fat: 5g
Cholesterol: 0mg
Sodium: 160mg
Total Carbs: 19g
Dietary Fiber: 1g
Sugars: 3g
Protein: 3g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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