Savory Corn Cakes from Calories In Calories Out Cookbook
By: Angela LeMoine
Published: Tuesday, August 12, 2014 - 11:15am

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

Preparation

1 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. 2 In a medium bowl whisk together the polenta, flour, baking soda, salt and pepper until well combined. Set aside. 3 In another medium bowl, combine the egg and buttermilk and whisk until blended. 4 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}. 5 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. 6 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. 7 Flip and cook for about 2 minutes more. 8 Transfer the first batch to a plate and cook the remaining cakes. Serve warm.

About

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!!!