Corn Cakes with Walnuts

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


1-1/2cup frozen corn kernels, thawed
1/2cup low-cholesterol egg substitute
1/3cup nonfat yogurt
1/3cup all-purpose flour
1/2cup chopped California walnuts
1/2teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/4teaspoon pepper
-- Cooking spray
-- Fat-free sour cream, if desired
-- Salsa, if desired


  1. Set aside ½ cup of the corn kernels.  In a food processor or blender, combine the remaining 1 cup corn kernels with the egg substitute, yogurt, flour, walnuts, baking powder, baking soda, salt and pepper.  Process for 30-60 seconds, until the batter is blended and smooth, stopping once or twice to scrape down the sides of the container. 
  2. Transfer the mixture to a medium bowl and stir in the reserved corn.  Spray a large skillet, preferable nonstick, with no-stick cooking spray and place over medium heat.  When the skillet is hot (the batter should sizzle quietly as it hits the pan), make corncakes, cooking them just like pancakes and using about ¼ cup of batter per cake. 
  3. Cook 2-3 minutes on the first side, until tiny bubbles appear around the edges, then turn carefully and cook about 2 minutes on the other side, until golden. 
  4. If necessary, spray the skillet with additional no stick cooking spray for cooking the next batch.  Accompany the corncakes with salsa and fat-free sour cream, if desired.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 590mg
  • Potassium 380mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 5g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 10%