Breakfast & Brunch

Colby-Jack Corn Cakes

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 8  |  Calories: 141
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Colby-Jack Corn Cakes
Prep Time
15 min
Cook Time
20 min
Servings
8
Calories
141

Our flawlessly simple recipe makes perfect pancakes every single time. The hearty, rustic flavors of cornmeal cakes and tasty Sargento® Shredded Reduced Fat Colby-Jack Cheese inside and melted on top make for a breakfast treat we all know and love.

Ingredients
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup low-fat buttermilk
  • 2 egg whites
  • 3/4 cup frozen or fresh corn kernels
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat Colby-Jack Cheese, divided
Directions
  1. Combine cornmeal, flour, baking soda and salt in medium bowl. Whisk buttermilk and egg whites into dry ingredients; do not over mix. Stir in corn and 3/4 cup cheese.
  2. Heat large nonstick skillet or griddle on medium. Drop batter by scant 1/4 cupfuls into hot skillet. Cook 2 minutes; turn and cook 1 to 2 minutes more or until golden brown on both sides. Transfer to a foil-lined baking sheet in a single layer. Keep warm in preheated 200°F oven.
  3. Sprinkle remaining cheese evenly over corn cakes; return to oven 1 to 2 minutes or until cheese is melted and corn cakes are warmed.

Serving Size 8

Calories 141

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 3.30g 5%
Sat. Fat 1.90g 10%
Mono Unsat. Fat 0.70g
Poly Unsat. Fat 0.20g
Cholesterol 11mg 4%
Sodium 358mg 15%
Amount/Serving%DV*
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g
Amount/Serving%DV*
Vitamin A 6RE
Vitamin C 1mg 2%
Calcium 146mg 15%
Iron 1mg 6%