Spicy Corn Cakes with Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 can black beans, drained and rinsed1 teaspoon chopped fresh oregano1 tablespoon chili powder, divided1/3 cup plus 1 tablespoon ground yellow cornmeal1 tablespoon whole wheat flour (you can use white flour)1/8 teaspoon baking soda1/8 teaspoon of freshly ground pepper1 1/2 tablespoons light butter, melted3/4 cup plain lowfat yogurt1 egg1/3cup frozen corn kernels, thawed4 tablespoons of chopped green chilescanola oil cooking spray
1. Make the beans: Combine beans, oregano, and 2 teaspoons chili powder in a small saucepan and cook over medium heat, stirring occasionally. Cook until heated through, about 2-3 minutes. Remove from heat, cover, and set aside.
2. Mix the dry ingredients: whisk together cornmeal, flour, baking soda, 1 teaspoon chili powder and pepper in a bowl.
3. Mix the wet ingredients: in a separate bowl, whisk together butter, yogurt and egg until well combined.
4. Combine wet and dry ingredients, mixing just until blended, leaving small lumps. Fold in the corn and chiles.
5. Heat a large cast-iron pan over medium-high heat, coated in canola oil cooking spray. Add the batter, 1/4 cup at a time. You may have to work in batches, depending on the size of your skillet (if so, spray pan with oil again before each batch). Cook pancakes until they are browned and puffy, about 4 minutes, turning once. Divide among plates, top with beans and serve.
Optional: Serve with salsa (and add the extra calories, of course)
Number of Servings: 2
Recipe submitted by SparkPeople user DILBERTA.
2. Mix the dry ingredients: whisk together cornmeal, flour, baking soda, 1 teaspoon chili powder and pepper in a bowl.
3. Mix the wet ingredients: in a separate bowl, whisk together butter, yogurt and egg until well combined.
4. Combine wet and dry ingredients, mixing just until blended, leaving small lumps. Fold in the corn and chiles.
5. Heat a large cast-iron pan over medium-high heat, coated in canola oil cooking spray. Add the batter, 1/4 cup at a time. You may have to work in batches, depending on the size of your skillet (if so, spray pan with oil again before each batch). Cook pancakes until they are browned and puffy, about 4 minutes, turning once. Divide among plates, top with beans and serve.
Optional: Serve with salsa (and add the extra calories, of course)
Number of Servings: 2
Recipe submitted by SparkPeople user DILBERTA.
Nutritional Info Amount Per Serving
- Calories: 377.5
- Total Fat: 8.4 g
- Cholesterol: 116.8 mg
- Sodium: 635.3 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 12.8 g
- Protein: 19.9 g
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