How delicious do those Savory Corn Cakes look?!?! And the best part, they tasted just as fantastic! Now while I share pretty much all my own recipes on the blog, I am really really excited to share this one from my favorite new cookbook, Calories In Calories Out. Just released last month, this cookbook features 200 everyday recipes {all under 400 calories} that take the guesswork out of counting calories plus the exercise it takes to burn it off. From homemade granola, spinach & cheese omelets, Greek salad, rustic peach blueberry tarts to vegetarian lasagna and these super flavorful Savory Corn Cakes! Written by Catherine Jones, a graduate of La Varenne Culinary School, is an award winning author and co author of numerous cookbooks. Co- Author to Calories In Calories Out, Elaine Trujillo is a leading dietician and nutritionist! If you are looking to clean up your eating a bit then this cookbook will not disappoint! Oh and an added bonus, there are diabetic exchanges included with every recipe!
I spent about 30 minutes the other day browsing through this cookbook {drooling over the gorgeous food photography} bookmarking the recipes I want to try first. These Savory Corn Cakes really really stuck out for me. I think it was a combination of the fact that Jersey corn is in season, this is packed with colorful veggies and I love just about anything in a patty form. I knew I needed to make these first! Let me tell ya, I think I chose well! 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!!!
I served these as a side dish along with roast chicken tonight. I topped them with a bit of fresh guacamole. A couple of these corn cakes along with a nice garden salad would make for a perfect light summer lunch too! Just 98 calories per corn cake, 3 grams of fat and 5 grams of protein! Can’t forget about the second part of the cookbook; calories out… To burn off 98 calories and woman can walk 24 minutes or jog 11 minutes and for a man 20 minute walk, 9 minute jog.
Don’t forget to scroll all the way to the end and follow along with Calories In Calories Out on all their social media sites and find out how to order your copy of this great cookbook now.
Lets get to this recipe shall we?
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
Instructions
- 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.
- In a medium bowl whisk together the polenta, flour, baking soda, salt and pepper until well combined. Set aside.
- In another medium bowl, combine the egg and buttermilk and whisk until blended.
- 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}.
- 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.
- 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.
- Flip and cook for about 2 minutes more.
- Transfer the first batch to a plate and cook the remaining cakes. Serve warm.
- Makes 12 corn cakes.
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*I received this Cookbook from The Experiment Publishing to review. All opinions are my own.
Leslie
That looks so good! I’ve never tried this before, I’m trying to cut out some calories from my diet too. Haha. I’m tired of eating the same thing everyday! I’m pinning this! Happy Tuesday.
Angela LeMoine
Leslie, you’ll definitely want to give these a try! They were so delicious and easy! Make a big batch, they rewarm nicely in the oven or in a dry pan.
nancy@skinnykitchen.com
These corn cakes look fantastic Angela!
Angela LeMoine
Thanks Nancy! The flavors are just awesome and so easy to make too! I will be making them again very soon and look forward to trying all different veggie combos!
Evelyn @ My Turn for us
These sound awesome!!! And I will be checking out this cookbook!!!
Hugs
Angela LeMoine
The cookbook is AWESOME! So incredibly excited to try more recipes because they all look so darn good that its just a bonus that they are healthy.
Mary Bostow
Oh my these look and sound delicious! I wish I would have had this recipe when i fresh corn came in,I’ll have it for next yr though!
Angela LeMoine
Oh darn, my timing was off for you… frozen corn is good in a pinch and these are so incredibly tasty, i’m sure that even without fresh corn they would be delicious. Have a great weekend!