1/2 cup white whole-wheat flour
1/4 cup cornmeal
1/2 tsp baking soda
3/4 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 green bell pepper, diced fine
1/3 cup your favorite picante sauce
1 egg, lightly beaten
nonstick cooking spray
fat-free sour cream
In a mixing bowl combine the flour, cornmeal, and baking soda; mix together well.
Add the buttermilk, corn, bell pepper, picante sauce, and egg to flour/cornmeal mixture; mix just until the dry ingredients are moistened.
Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
For each corn cake take 2 tablespoons of the mixture and place in the prepared skillet, spreading to form a 2-inch cake. Cook until bubbles form on the surface and the bottom is browned. Turn and cook until the other side is browned.
Serve with additional picante sauce and the sour cream, if desired.
Yield: 24 mini corn cakes.
Note: Check the sugar content of your picante sauce, being sure to use one that is sugar-free or low in sugar.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.