8 servings (1 each)
3/4 cup whole grain cornmeal
2 tsp date powder
1/2 tsp baking powder
1/4 tsp table salt
1/2 cup plain 0% siggi's yogurt
1/4 cup unsweetened almond milk
1 egg
1/4 cup frozen corn, thawed
2 tbsp sliced green onions
Directions:
Preheat the oven to 350F. Prepare 8 wells of a 12 well muffin top (whoppie pie pan) by lightly spraying with oil. Set aside.
In a medium bowl combine the cornmeal, date powder, baking powder and salt. Mix.
Add the yogurt, almond milk and egg. Mix until just combined.
Fold in the corn and sliced green onions.
Divide the batter, evenly, into the 8 wells.
Bake for 15 minutes or until cakes are cooked through.
Suggested Serving:
Great side for soups/stews, chili or eggs.
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