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Currently stuck in the DC-area moving to Champaign August 23rd, I spend time cooking and crafting packing and job-hunting and lining up ducks. Longing Excited to return home, I blog about comfort foods, cottage living and the sweet simplicity of life in the Midwest. More...

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Sunshine for supper

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!

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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.


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Pingback from midwest neurotica | recipes » Light & Hearty Corn Cakes with Poached Eggs
Time: May 12, 2008, 6:46 pm

[…] midwest neurotica ยป Sunshine for supper […]

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