TEX-MEX CORN CAKES

1/2 cup white whole-wheat flour (or your favorite no/low carb 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.

Note: File Photo