• prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    These corn cakes are full of flavor, and gluten-free as well.

    Ingredients

    • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
    • 3 cups corn (from 3 ears corn)
    • 1 small zucchini, diced small
    • Coarse salt and ground pepper
    • 2 scallions, very thinly sliced
    • 2 large eggs, lightly beaten
    • 1/4 cup cornmeal
    • 2 ounces fresh goat cheese, crumbled
    • Crisp Breakfast Ham, optional

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 169 % Daily Value *
    • Total Fat: 6 g 9.39%
    • Saturated Fat: 2 g 11.84%
    • Trans Fat: 0 g %
    • Cholesterol: 38 mg 12.58%
    • Sodium: 740 mg 30.84%
    • Calcium: 12 mg 1.22%
    • Potassium: 361 mg 10.31%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.12%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 13 g %
    • Dietary Fiber: 2 g 7.03%
    • Sugar: 4 g
    • Protein: 17 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 3%
    • Vitamin C 10.56%
    • Vitamin D 4.46%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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