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Defeat Diabetes
150 153rd Ave,
Suite 300

Madeira Beach, FL 33708

Green Chile Corn Cakes with Salsa

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

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Defeat Diabetes Foundation
150 153rd Ave, Suite 300
Madeira Beach, FL 33708


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