Makes 8 cakes.
Serving Size : 8
Categories : LowCal (Less than 300 calories LowFat (Less than 25%)
Ingredient :
1 cup cornmeal
2 1/2 teaspoons baking powder
1 cup soy milk
1 tablespoon light miso
1 teaspoon canola oil
6 ounces firm tofu -- cut into 1/4-inch cubes (1 cup)
1/2 cup fresh corn kernels -- or frozen corn kernels
1/3 cup chopped red bell peppers
1 scallion -- thinly sliced
Preparation Method :
1. Combine the cornmeal and baking powder in a large mixing bowl.
2. Add the soy milk, miso, and oil to the cornmeal. Mix gently but thoroughly so that the miso is distributed throughout, the cornmeal is completely moistened, and no lumps remain.
3. Then fold in the tofu and vegetables.
4. Heat a nonstick frying pan or griddle over medium heat.
5. Drop the batter by 1/4 cups onto the hot pan and cook for about 5 minutes on each side, or until brown. Turn each cake just once, and do it gently to keep the delicate cakes from breaking apart.
6. If you prepare the cakes in batches, wrap the cooked corn cakes in a clean cloth napkin or dish towel to keep them warm. If reheating is necessary, return to the pan briefly before serving.
Nutritional Information : Per Serving (excluding unknown items):
111 Calories; 3g Fat (20.4% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 237mg Sodium.
Exchanges:
1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : These delicate corn pancakes provide a nourishing accompaniment that takes the lace of bread. Plan on 2 corn cakes per person. Top with pineapple salsa, salsa cruda, or your favorite salsa, and serve a bean entree. Note that a nonstick pan is essential for this recipe.
ChupaNote: up the heat with some chopped jalapenos and red pepper flakes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By : Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Formatted By : Chupa Babi
* Exported from MasterCook *
