**Satisfy your sweet corn cravings with our collection of Weight Watchers Core-Friendly Sweet Corn Cakes recipes!**
Dive into a delightful journey of flavors with our curated selection of Sweet Corn Cakes recipes, specially designed to align with the Weight Watchers Core plan. These delectable cakes are bursting with the natural sweetness of corn, offering a satisfying and guilt-free treat. From classic corn cakes to unique variations infused with herbs, cheese, and vegetables, our recipes cater to diverse tastes and dietary preferences. Whether you're seeking a savory breakfast option, a light lunch, or a wholesome snack, these Sweet Corn Cakes are sure to hit the spot. Get ready to tantalize your taste buds with every bite while staying on track with your Weight Watchers goals.
CORN FRITTERS
Enjoy these fritters for breakfast, brunch, or as a delicious summer side dish. Add some heat by tossing in a chopped jalapeno.
Categories Dinner
Time 36m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat egg whites until stiff but not glossy; set aside.
- In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites.
- Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving.
Nutrition Facts : Calories 60 kcal
SWEET CORN CAKES
These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 18 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
EASY SWEET CORN CAKE
Make and share this Easy Sweet Corn Cake recipe from Food.com.
Provided by Crystal B.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
WW CORE FRIENDLY SWEET CORN CAKES
The launch of Weight Watchers Core Program is quickly inspiring recipes that use neither sugar nor flour. These tasty cakes can be served at breakfast or to accompany an entree. I made them with Recipe #64718 and got raves.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
- If you like sweeter cakes, especially for breakfast, add Splenda at same time.
- Let batter stand for 15-20 minutes.
- Quickly fold in corn and grated onions.
- Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
- For best results, keep the cakes 2-3 inches in diameter.
- Let first side cook until tops is dry around the edges; turn and cook other side.
- Serve with a dollop of soft yogurt cheese.
Nutrition Facts : Calories 164.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 31.8, Sodium 115.9, Carbohydrate 31.3, Fiber 2.8, Sugar 3.6, Protein 6.5
Tips:
- Use fresh sweet corn for the best flavor and texture. If using frozen corn, thaw it completely before using.
- Grate the corn kernels instead of chopping them. This will help to release the corn's natural sweetness and make the cakes more tender.
- Add a little bit of honey or maple syrup to the batter for a touch of sweetness. You can also add other spices or herbs, such as chili powder, cumin, or cilantro, to taste.
- Cook the cakes over medium heat until they are golden brown and cooked through. Do not overcrowd the pan, or the cakes will not cook evenly.
- Serve the cakes hot with your favorite toppings, such as butter, sour cream, or salsa.
Conclusion:
These Weight Watchers Core-Friendly Sweet Corn Cakes are a delicious and healthy way to enjoy corn. They are perfect for a summer cookout or potluck, and they can also be served as a side dish or appetizer. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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