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Mexican Corn Cakes (Cooking for 2)

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Mexican Corn Cakes (Cooking for 2)
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 3
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Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.

Ingredients

3/4
cup Bisquick Heart Smart® mix
1/4
cup cornmeal
1/2
cup fat-free (skim) milk
2
egg whites
1
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup frozen corn, cooked, drained
1
tablespoon chopped ripe olives
1/2
cup Old El Paso™ fat-free refried beans
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
Fat-free sour cream, if desired

Directions

  • 1 Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • 2 In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • 3 Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.
Tips  

Sprinkle chopped fresh cilantro on top of each stack.

Yellow cornmeal will give these corn cakes a buttery golden color, but white cornmeal can also be used.

Nutrition Information 
No nutrition information available for this recipe
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