Hearty Corn Cakes

Add 1 cup frozen corn kernels to batter or add 1 drained 4 ½ oz. can peeled and chopped green chilies.

Ingredients

• 1 1/4 cups all-purpose flour
• 7 tablespoons SPLENDA® No Calorie Sweetener, Granulated
• 3/4 cup stone ground yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup skim milk
• 1 tablespoon honey
• 1/4 cup canola oil
• 2 large egg whites

Directions

1. Heat oven to 400°F (205°C).
2. Grease muffin cups with non-stick cooking spray butter flavor.
3. In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
4. Add liquid ingredients to dry ingredients and stir just until combined.
5. Pour 1/4 cup batter into greased cups.
6. Lightly spray (one spray) tops of batter with non-stick cooking spray.
7. Bake until wooden pick comes out clean, about 15 to 20 minutes.

Food Exchanges: 1 1/3 Starches, 1 Fat.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.