Savory or Sweet Corncakes - Via Runner's World Magazine

For a savory breakfast, top corncakes with sour cream and store-bought salsa verde mixed with 1 1/2 teaspoons each sliced scallion, fresh cilantro, and lime juice. If you prefer a sweeter flavor, top with Greek yogurt and honey or maple syrup.

1 can (14.75 ounces) creamed corn
1 cup yellow cornmeal, divided in half
1/2 cup water
2 tablespoons olive oil, plus extra for griddle
1 large egg
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder


Heat creamed corn in a medium saucepan over medium heat. Stir in 1/2 cup cornmeal. Whisk in the water, then oil, then egg.

In a bowl, mix remaining 1/2 cup cornmeal with flour, salt, and baking powder. Stir wet ingredients into dry ingredients until just combined.

Heat a griddle over medium heat; brush lightly with oil.

Working in batches, drop batter in generous 1/4-cup portions onto hot griddle. Cook, turning once, until golden brown on both sides, about five minutes.

Finish with a dollop of yogurt and honey or maple syrup, or sour cream and salsa verde. Makes 12 cakes. Serves four.


CALORIES PER SERVING: 325
CARBS: 57 G
FIBER: 3 G
PROTEIN: 8 G
FAT: 9 G