Source:  Supermarket Gourmet
by Jyl Steinback, America's Healthiest Mom

 

Serves:  4

2 tbsp. all-purpose flour	¼ cup skim milk
¼ tsp. chili powder	11 oz. can Mexican-style corn,
¼ tsp. sal-free spicy seasoning	drained
1/8 tsp. baking powder	1 tbsp. chopped green chiles,
2 tbsp. Southwestern-style	drained
egg substitute	Salsa

Combine flour, chili powder, spicy seasoning and baking powder in a medium bowl; add egg substitute and milk; mix until blended. Fold in corn and green chiles. Spray a large nonstick skillet with cooking spray and heat over medium heat. For each corn cake, spoon 2 to 3  tablespoons of the corn mixture into skillet; press lightly to flatten. Cook 2 to 3 minutes; turn corn cakes over and cook 2 to 3 minutes, until browned on both sides. Wrap corn cakes in foil and keep warm in 200°F oven. Spray skillet and cook remaining batter. Serve cakes with salsa. If prepared ahead and refrigerated, bake in 350°F oven for 5 to 8 minutes, until hot.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	82	½ starch	1
Fat	0.5 g	½ other carb
Carbohydrates	18 g
Protein	3 g
Cholesterol	<1 mg
Dietary Fiber	2 g
Sodium	325 mg