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Corn Cakes With Cranberry Chutney Recipe

Posted Nov 21 2010 8:31pm


The sweet-tart goodness of cranberries combine perfectly with the savory flavor in these corn griddle cakes. Throw in a gravy boatload of nutrients like vitamin C and fiber and you have a healthy side for any seasonal feast.

Cranberry Chutney
Makes about three cups; serving size: 2 tbsp

1 large shallot, coarsely chopped
1 serrano chili, seeded and diced
1 teaspoon minced garlic
1 tbsp canola oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
1/2 cup sugar
1 Granny Smith apple, coarsely chopped
2 tbsp. apple cider vinegar
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
Mint leaves finely chopped

Over medium heat, sauté shallot, chili and garlic in oil until soft. Add remaining ingredients and stir occasionally for 10 minutes, or until cranberries burst.

Corn Griddle Cakes
Makes about 10 cakes; serving size 1 cake

1 cup frozen or fresh corn kernels
1/4 cup finely chopped green onions
4 tbsp. canola oil, divided
2 large eggs
1/2 cup all purpose flour
1/2 cup self-rising cornmeal
1/2 teaspoon salt
1/2 cup skim milk

1. Combine corn, green onions, eggs and 2 tbsp. oil. Add remaining ingredients and mix.

2. In a skillet, heat 1 tbsp. of oil over medium-high heat. Drop spoonfuls of mixture into skillet. Cook until edges set. Flip and cook until cakes are browned and cooked through.

Nutrition (combined):
161 calories, 8g total fat, 1g sat fat, 4g mono fat, 3g poly fat, 37mg cholesterol, 21g carbohydrate, 49mg calcium, 278mg sodium, 3g protein, 2g fiber, 1mg iron

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