I am nearly convinced that a lovely poached egg goes with just about anything. Tonight I was inspired to throw together some quick corn cakes with bacon, topped with satiny portions of salty goodness. The corn cakes also work very well with maple syrup – sugar free for me!
Light & Hearty Corn Cakes
Serves 3-4
4 slices reduced fat uncured bacon, sliced
1 cup white whole wheat flour
1 t baking powder
1 t dried chives
1/2 t salt
1/4 t cayenne
2 egg whites, slightly beaten
2/3 cup light soy milk
2 t vegetable oil
1 cup whole kernel corn
1/3 cup reduced fat shredded mexican cheese
Cook bacon until crisp. Pat dry on paper towels and set aside. Combine dry ingredients. Stir together wet ingredients and add to dry. Mix until just moist. Fold in bacon, corn and cheese. Cook over a griddle until golden brown and cooked through. Top with poached eggs, sour cream, or maple syrup.
{ 1 trackback }
{ 0 comments… add one now }