1/4 c. plus 2 tbsp. all-purpose flour
1/4 c. plus 2 tbsp. cornmeal
2 tbsp. whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. sugar

Combine in a large bowl stirring well. Make a well in center of mixture.

1 (8 3/4 oz.) can cream style corn
1/4 c. plus 2 tbsp. skim milk
2 tbsp. frozen egg substitute, thawed

Combine in a bowl stirring well, add to dry ingredients, stirring just until dry ingredients are moistened.

Vegetable cooking spray
Picante Sauce (optional)

For each corncake pour 2 tablespoons batter onto a hot griddle or skillet coated with cooking spray. Turn corncakes when tops are covered with bubbles. Serve with picante sauce if desired.

Yield: 15.