Corn & Chives Cakes

Ingredients

  • ½ cup gluten-free all-purpose flour or all purpose flour based on dietary needs  

  • ½ cup fat-free milk  

  • 2 eggs  

  • 2 Tablespoons canola oil  

  • ½ teaspoon baking powder  

  • 1 teaspoon chili powder  

  • 1 teaspoon garlic powder 

  • ¼ teaspoon ground pepper 

  • 2 cups fresh corn, washed (3 medium ears)  

  • ¼ cup chives

Directions

  1. Wash hands with soap and water.  

  1. Combine flour, milk, eggs, 1 tablespoon of canola oil, baking powder, pepper, chili powder, and garlic powder. Whisk until smooth. 

  1. Add corn and chives to the flour mixture. Drizzle the remaining canola oil into a skillet over medium heat.  

  1. Measure about ¼ cups of batter per cake, cooking two at a time. Flip once the edges are dry. Flip and cook the other side until golden brown. Serve hot and enjoy! 

*Note: Add smoked paprika or cayenne pepper or dip in salsa for a spicy kick. 

Store in an airtight container and refrigerate for up to four days.  
 

Corn and Chive Cake
Total Time
30 min
Prep Time
10 min
Servings
10
Nutrition Facts

(2 cakes per serving): 

Calories: 200 

Fat: 9 g 

Saturated Fat: 1 g 

Sodium: 115 mg

Carbohydrates: 25 g

Added Sugar: 0 g

Dietary Fiber: 2 g

Protein: 7 g