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    "Fried" Corn and Bacon Cakes

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 4 (2 each)
    *Freezes Well

    List of Ingredients

    • 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


    1. 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.

    Final Comments

    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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