"Fried" Corn and Bacon Cakes

"Fried" Corn and Bacon Cakes 

Serves 4 (2 each)
*Freezes Well

2 cups (one 16-ounce can) cream-style corn
1 egg or equivalent in egg substitute
1/4 cup Splenda granular
3/4 cup all-purpose flour
1/8 teaspoon black pepper
2 tablespoons Hormel Bacon Bits

In a large bowl, combine corn, egg, Splenda, flour, and black pepper. Add bacon bits. Mix well to combine. Drop by heaping tablespoon onto a hot griddle or large skillet sprayed with butter-flavored cooking spray to form 8 cakes. Cook until golden brown on each side. Serve at once.

HINT: Wonderful served with Cary's Sugar Free Maple Syrup, but don't forget to count the few additional calories.

Each serving equals:
HE: 2 Bread, 1/4 Protein (limited), 19 Optional Calories
219 Calories, 3gm Fat, 7gm Protein, 41gm Carbohydrate,
506mg Sodium, 14mg Calcium, 2gm Fiber
DIABETIC: 2 1/2 Starch

"Corn... On & Off the Cob Cookbooklet, page 61."

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