Polenta Corn Cakes

New test recipe in hope of using up the 100 bags of frozen corn that are in my freezer.  My husband just keeps buying corn without checking to see what is left so I wanted to reduce my supply a little bit.  I thought my kids would really love these as a side dish.  I tested this recipe and I ended up tweaking it a little bit.  I reduced the amount of polenta by half and added a little more baking soda to make the corn cakes a little lighter.  I also added an additional 1/2 cup of corn since that should be the star of the show.  Lastly, I reduced the amount of sugar when my husband complained that he doesn't like them sweet (although I really do) so I compromised and reduced the sugar from 1/4 cup to 2 tablespoons. 

Ingredients:

1/2 cup instant polenta
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup  lowfat milk
2 eggs
2 cups frozen corn
1 tablespoon chives, snipped *optional
Vegetable oil (for frying)

Preparation:

In a large bowl combine polenta, flour, sugar, baking powder, salt and pepper.  Stir in milk and 2 eggs, mix until combined.  Add corn and mix until all ingredients are well incorporated.  Heat about 1/4 cup of oil in a large skillet over med/high heat.  When oil is hot drop corn cake batter into oil using a tablespoon measure.  Flatten batter out a little bit once it's in the oil.  Let fry for about 1 minute on each side or until corn cake is golden brown.  Tranfer corn cakes to a plate covered with papertowels to drain excess oil.  Serve immediately or keep hot in a 200 degree F oven until ready to serve.

Linked to Everyday Mom's Meals
Linked to Strut your Stuff Saturday