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"Fried" Corn and Bacon Cakes




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (2 each)
*Freezes Well





List of Ingredients



• 2 cups (one 16-ounce can) cream-style corn
  
• 1 egg or equivalent in egg substitute
  
• 1/4 cup Splenda granular
  
• 3/4 cup all-purpose flour
  
• 1/8 teaspoon black pepper
  
• 2 tablespoons Hormel Bacon Bits
  






Instructions



1. In a large bowl, combine corn, egg, Splenda, flour, and black pepper. Add bacon bits. Mix well to combine. Drop by heaping tablespoon onto a hot griddle or large skillet sprayed with butter-flavored cooking spray to form 8 cakes. Cook until golden brown on each side. Serve at once.
   






Final Comments


HINT: Wonderful served with Cary's Sugar Free Maple Syrup, but don't forget to count the few additional calories.

Each serving equals:
HE: 2 Bread, 1/4 Protein (limited), 19 Optional Calories
****************************************
219 Calories, 3gm Fat, 7gm Protein, 41gm Carbohydrate,
506mg Sodium, 14mg Calcium, 2gm Fiber
****************************************
DIABETIC: 2 1/2 Starch

"Corn... On & Off the Cob Cookbooklet, page 61."