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Recipe
Crackling Bacon Corn Cakes Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 55 | 32% |
| Total Fat 6.24g | 8% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 11mg | 4% |
| Sodium 267mg | 11% |
| Potassium 151mg | 4% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.69g | 2% |
| Protein 6.57g | 11% |
Ingredients Convert Measures
- 6 slc Bacon, cut into 1/2" pcs
- 1/3 c. Minced onion
- 1 c. All purpose flour
- 2 Tbsp. Minced fresh chives
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/8 tsp Cayenne pepper
- 2/3 c. Lowfat milk
- 1 x Egg, slightly beaten
- 1 Tbsp. Vegetable oil
- 8 ounce Whole kernel corn, (1 can, liquid removed)
- 1/2 c. Shredded Monterey Jack cheese
- Maple syrup or possibly maple flavored syrup, warmed
Directions
- In 10" skillet cook bacon and onion over medium high heat till bacon is browned (7 to 9 min). Meanwhile, in medium bowl combine flour, chives, baking pwdr, salt and cayenne pepper. Stir in lowfat milk, egg and oil just till moistened. Stir in bacon and onion and remaining ingredients except maple syrup. Heat griddle to 350 or possibly till drops of water sizzle. For each corn cake pour 1/3 c. batter onto greased griddle. Cook till corn cakes are golden (3 to 4 min on each side). Serve hot with maple syrup.
