Tasty Tuesday - Confetti Corn Cakes

This recipe is from a Weight Watchers recipe book that I own. It is labeled as a side dish but my family often eats them as a meal with a side salad or soup. If you are on weight watchers 2 cakes are equal to 4 points! Enjoy.

Confetti Corn Cakes
Makes 6 servings
Ingredients:
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
3/4 tsp salt
1/2 tsp. dry basil
1/4tsp. baking soda
1/4 tsp ground pepper
2 large eggs, lightly beaten
1 1/3 cups fat-free buttermilk
1(7 ounce) can whole kernel corn, drained
1/3 cup chopped red bell pepper
2 scallions, finely chopped
1 cup nonfat sour cream

1. Combine the cornmeal, flour, sugar, salt, basil, baking soda, and ground pepper in a large bowl. Combine the eggs and buttermilk in another bowl. Stir the egg mixture just until blended. Stir in the corn, bell pepper and scallions.

2. Spray a nonstick skillet or griddle w/ nonstick spray; set over med. heat until a drop of water sizzles. Pour the batter by 1/4 cup measures into the skillet. Cook just until bubbles begin to appear at the edges of the corn cakes, 2-3 minutes. Flip and cook 2 minutes longer. Repeat with the remaining batter, making a total of 12 corn cakes. Serve with sour cream.