A refreshing alternative to pancakes, corn cakes are made with cornmeal, which gives it a dense, crunchy, and grainy texture that is filling and delicious. These corn cakes also have a beautiful yellow color that adds a warm and cheerful vibe to the breakfast table. Adapted from The Eating Well Cookbook, this recipe for corn cakes also includes wheat flour, skim milk, low fat yogurt, and egg whites (no egg yolks), making it a healthy breakfast choice. Just like regular pancakes healthy meals, you can top corn cakes with blueberry, applesauce, or strawberry sauce. You can also serve it with fresh fruits like bananas, kiwis, and mangoes, and pour over honey for a light and nutritious breakfast. If you’re not too conscious about the calories and fats and desire a high-energy breakfast, serve corn cakes with butter, eggs, bacon, ham, or sausage.
When making corncrake batter, it is crucial to mix the wet ingredients and the dry ingredients separately and then to combine them together after. The wet and dry ingredients should be combined into a lumpy mess, and not over-mixed until smooth or the corncrakes will end up dry and tough. The egg whites are also beaten separately until it forms stiff peaks and then folded into the batter. This technique is similar to making souffle, which will result in fluffy and gorgeous corn cakes healthy recipes.
Ingredients: ¾ cup stone ground cornmeal, ½ cup all-purpose flour, ½ cup white wheat flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, ½ teaspoon salt, 1 ¼ cups skim milk, ¼ cup low fat yogurt, 2 tablespoons corn oil, 4 egg whites
In a large mixing bowl, blend together the cornmeal, flours, baking powder, sugar, and salt. In another mixing bowl, blend together the milk, yogurt, and oil. Stir the milk mixture into the cornmeal mixture. Beat the egg whites until they form stiff peaks. Fold into the cornmeal mixture. Pour batter onto a preheated, lightly oiled skillet. Cook for 5 minutes on each side, until golden and puffy.
When frying the corn cakes, make sure you use a nonstick skillet greased with some oil and a little butter to achieve a golden brown-yellow color. Cook the cakes over medium heat and be careful as they brown easily, so keep your eyes on the corn cakes as they cook. It is best to cook one at a time so that it cooks evenly. About a third of a cup is enough to make one corn cake. When the undersides are brown and the top is bubbling, turn the corn cakes over.