Ingredients:
1 1/2 cups cornmeal
1 cup plain fat-free yogurt
1 teaspoon baking powder
1/2 cup water
1 eggs
1/4 cup onions, grated
1/3 cup frozen corn, thawed
2 tablespoons Splenda sugar substitute (optional)
1 cup yogurt cheese (optional)
Directions:
Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
If you like sweeter cakes, especially for breakfast, add Splenda at same time.
Let batter stand for 15-20 minutes.
Quickly fold in corn and grated onions.
Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
For best results, keep the cakes 2-3 inches in diameter.
Let first side cook until tops is dry around the edges; turn and cook other side.
Serve with a dollop of soft yogurt cheese.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.