Creamy Corn Cakes - 20g Carbs, 1g Fiber
*1 tablespoon oil*
*1 cup cornmeal*
*1 1/2 cups unbleached all-purpose flour*
*2/3 cup sugar*
*1 tablespoon baking powder*
*1/2 teaspoon salt*
*2 eggs*
*1 1/2 cups whole milk*
*1/2 cup melted unsalted butter, cooled slightly*
*1 medium onion, diced*
*2 jalapeño chiles, seeded, and finely chopped*
*1 garlic clove, minced*
*1 1/2 cups freshly-grated Cheddar cheese*
*1 can creamed corn, 14 to 15 oz.*
*Heat the oven to 375 degrees. Lightly brush 24 muffin-pan cups with the oil.*
*In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. In a medium bowl, stir together the eggs, milk and melted butter.
In a third, small bowl, stir together the onion, jalapeños and garlic.*
*Using a wooden spoon, stir the egg mixture into the flour mixture. Then stir in the onion mixture, the cheese and the creamed corn.*
*Ladle the batter into the muffin cups, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a corn cake comes out dry, about 30 to 35 minutes. Remove from the oven and cool on a rack for 5 minutes. Turn out and serve warm or at room temperature.*
*Makes 24 corn cakes.*
*Calories 167, Fat 8 g, Carbs 20 g, Sodium 208 mg, Fiber 1 g.*
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