Receta Savory Corn Cakes from Calories In Calories Out Cookbook
I spent about 30 minutes the other day browsing through this cookbook {drooling over the gorgeous food photography} bookmarking the recipes I want to try first. These Savory Corn Cakes really really stuck out for me. I think it was a combination of the fact that Jersey corn is in season, this is packed with colorful veggies and I love just about anything in a patty form. I knew I needed to make these first! Let me tell ya, I think I chose well! These Savory Corn Cakes are packed with corn, broccoli, red bell peppers, jalapeños, cilantro and scallion {oh and a bit of reduced fat cheddar!}. The texture is phenomenal thanks to instant polenta, crisp exterior and bursting with flavor!!!
I served these as a side dish along with roast chicken tonight. I topped them with a bit of fresh guacamole. A couple of these corn cakes along with a nice garden salad would make for a perfect light summer lunch too! Just 98 calories per corn cake, 3 grams of fat and 5 grams of protein! Can’t forget about the second part of the cookbook; calories out… To burn off 98 calories and woman can walk 24 minutes or jog 11 minutes and for a man 20 minute walk, 9 minute jog.
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Lets get to this recipe shall we?
Savory Corn Cakes from Calories In Calories Out Cookbook
Ingredients
- 1/2 cup very small broccoli florets
- 3/4 cup instant polenta
- 1/2 cup unbleached all purpose flour
- 1 tsp baking soda
- 1 tsp salt, or to taste
- ground black pepper, to taste
- 1 large egg
- 1 cup low fat buttermilk
- 1 cup fresh or frozen corn kernels
- 1/3 cup red bell peppers, finely diced
- 1 Tbsp minced jalapeño {seeds & ribs removed to mellow the heat}, optional
- 2 Tbsp thinly sliced scallion
- 3 Tbsp fresh chopped cilantro
- 1 cup grated reduced fat cheddar or Monterey Jack
- canola oil
Instructions
Boil or steam the broccoli florets in a small saucepan for 2 minutes or until crisp- tender. Chop into very small pieces and set aside.
In a medium bowl whisk together the polenta, flour, baking soda, salt and pepper until well combined. Set aside.
In another medium bowl, combine the egg and buttermilk and whisk until blended.
Add the broccoli, corn, red bell peppers, jalapeños, if using, scallions, cilantro, and cheese. Mix gently, then add to the cornmeal mixture and stir until well combined. The batter should be thick but if it seems too thick or dry, add up to 2 Tbsp more of buttermilk {NOTE: I didn't need to add any extra when I made them}.
Heat the canola oil {just enough to coat the bottom to prevent sticking} in a large non stick skillet over medium low heat until hot.
Add 1/4 cup portions of the batter to the skillet and cook the caked until the edges are set and the underside os golden brown, 2-3 minutes.
Flip and cook for about 2 minutes more.
Transfer the first batch to a plate and cook the remaining cakes. Serve warm.
Makes 12 corn cakes.
2.5
http://lemoinefamilykitchen.com/2014/08/savory-corn-cakes-calories-calories-cookbook/
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*I received this Cookbook from The Experiment Publishing to review. All opinions are my own.