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Hearty Corn Cakes

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Maker of SPLENDA(R) Sweetener Products

Hearty Corn Cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet


  1. Heat oven to 400 degrees F. Grease muffin cups with non-stick cooking spray butter flavor.
  2. In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites. Add liquid ingredients to dry ingredients and stir just until combined. Pour 1/4 cup batter into greased cups. Lightly spray (one spray) tops of batter with non-stick cooking spray.
  3. Bake until wooden pick comes out clean, about 15-20 minutes.
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Yummm. Tstes like the cornbread cake at IHOP.


I love corn bread but don’t love the calories/fat. So I thought I’d give this a try with a few modifications: used 3/4c Whole Wheat Flour and 1/2c All-Purpose Flour instead of all All-Purpose Flour, Fat-Free Evaporated Milk instead of skim milk (didn’t have any), 4tbsp Splenda rather than 7 as I don’t like it too sweet, and olive oil rather than canola for extra flavor. They were delicious! This recipe made 12 moist, dense and flavorful, 2.5 WW point muffins. I’ll be sure to make these little treats every time I make turkey chili!


Wow, Corn Cake is right. Doesn't anyone make cornbread without sweetener in it. This is just way too sweet. Sorry. I've got to give it1 star