Corn Cakes

Corn Cakes

½ tsp coconut oil
½ cup ranch dressing

Preheat oven to 200 degrees

Spray and 8in square baking dish with vegetable cooking spray.

In a small bowl combine:
½ cup all-purpose flour
½ tsp baking powder
Mix well.

In a medium bowl, combine:
2 egg whites, lightly beaten
1/3 cup skim milk
2 tsp spicy brown mustard
2 tsp honey
Mix well.

Stir flour mixture into milk mixture until just combined. Stir in:
1 can(7 oz) no-salt-added whole kernel corn, drained
¼ cup chopped green onion.

In a large nonstick skillet, heat coconut oil over medium heat. Pour batter into skillet making 3.5 inch rounds.

Cook corn cakes until tops are bubbly, about  1 minute. Reduce heat to low; using flat spatula, turn cakes and cook until golden, about 2-3 minutes.

Place cakes in prepared dish; cover with foil and place in a warm oven while cooking the remaining corn cakes.

Serve with Ranch.