Corn And Cheese Griddle Cakes (arepas) - 2 Ww Points

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/2 cup fat free mozzarella cheese, shredded
• 4 teaspoons butter, melted
• 1/2 cup low-fat milk
• 2/3 cup fresh corn kernels, fresh or frozen and thawed
• pico de gallo (optional)

Recipe

• 1 put the cornmeal and salt in a food processor and process until finely ground. transfer to a large bowl and stir in the cheese and butter.
• 2 meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. stir in the corn.
• 3 spray a large nonstick skillet with nonstick cooking spray and set over medium heat. drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. flatten slightly and cook until golden brown, about 3 minutes. spray the griddle cakes with nonstick spray and turn. cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. serve with pico de gallo, if using.