Confetti Corn Cakes

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 T sugar
3/4 tsp salt
1/2 tsp dried basil
1/4 tsp baking soda
1/4 tsp ground pepper
2 large eggs, lightly beaten
1 1/3 cups fat-free buttermilk
1 (7 oz) can whole kernel corn, drained
1/3 cup chopped red bell pepper
2 scallions, finely chopped
1 cup fat-free sour cream

• In a large bowl, combine the cornmeal, flour, sugar, salt, basil, baking soda and pepper.
• In another bowl, combine eggs and buttermilk.
• Stir egg mixture into cornmeal mixture until just blended.
• Stir in the corn, bell pepper, and scallions.
• Spray a nonstick skillet or griddle with nonstick spray; set over medium heat until a drop of water sizzles.
• Pour the batter by 1/4 cup measures into the skillet.
• Cook just until bubbles begin to appear at the edges of the corn cakes, 2-3 minutes.
• Flip and cook 2 minutes longer.
• Repeat with the remaining batter, making a total of 12 corn cakes.
• For appetizers, make 1-inch cakes and top with dollop of sour cream.
• Can also top with sour cream, smoked salmon, onions and capers.
• Serve with sour cream.

(ED: Going out on a limb here, but I think you should serve this with sour cream.)

Makes 6 servings