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Corn and Basil Cakes

Corn and Basil Cakes
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WebMD Recipe from

Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.

Prep: 35 minutes | Total Time: 35 minutes
  • 1/2 cup
    white whole-wheat flour or all-purpose flour
  • 1/2 cup
    low-fat milk
  • 2 large
  • 2 tablespoons
    canola oil, divided
  • 1/2 teaspoon
    baking powder
  • 1/2 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
  • 2 cups
    fresh corn kernels or frozen, about 2 large ears
  • 1/2 cup
    fresh basil, chopped
  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.


Nutritional Information

Makes: 5 servings
Serving Size: 2 cakes each
  • Calories180
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol86 mg
  • Carbohydrates21 g
    • Dietary fiber2 g
  • Protein7 g
  • Sodium329 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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