Full Page 4 x 6 5 x 7
2 cakes = 4 WW pts

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.

Makes 6 servings
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 15, 2007 by deebeeeff
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