Hearty Corn Cakes

Makes 12 servings.


1 ¼ cups all-purpose flour
7 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¾ cup stone ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
1 tablespoon honey
¼ cup canola oil
2 large egg whites


1. Heat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2. In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3. Add liquid ingredients to dry ingredients and stir just until combined.
4. Pour ¼ cup batter into greased cups.
5. Lightly spray (one spray) tops of batter with non-stick cooking spray.
6. Bake until wooden pick comes out clean, about 15 to 20 minutes.

Nutritional Info (per serving):

Calories: 140
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 160mg
Total Carbs: 19g
Dietary Fiber: 1g
Sugars: 3g
Protein: 3g

Exchanges per Serving: 1 ⅓ Starches, 1 Fat

Additional comments:

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

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

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

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