Best 2 Southwestern Corn Cakes Recipes
Southwestern corn cakes are a delectable and versatile dish that captures the vibrant flavors of southwestern cuisine. These delectable cakes, crafted using a blend of cornmeal, fresh corn, and an array of seasonings, are a true delight for the senses. Whether served as an appetizer, a main course, or a delectable side, southwestern corn cakes are sure to tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
SOUTHWESTERN CORN CAKES
Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
- Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.
Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg
SOUTHWESTERN CORN CAKES
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with cooking spray. 2. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.3. Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.1 Serving: Calories 315 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 30mg Sodium 700mg Carbohydrate 30g (Dietary Fiber 2g) Protein 15g % Daily Value: Vitamin A 28% Vitamin C 24% Calcium 22% Iron 12% Diet Exchanges: 2 Starch, 1 High-Fat Meat, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
- Be sure to drain the corn kernels well before adding them to the batter. This will help prevent the cakes from being too wet.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Cook the cakes over medium heat. This will help them cook evenly without burning.
- Serve the cakes immediately with your favorite toppings. Butter, honey, and syrup are all great options.
Conclusion:
Southwestern corn cakes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for summer cookouts and picnics. With a little planning, you can make these cakes ahead of time and freeze them for later. When you're ready to serve them, simply thaw them in the refrigerator or at room temperature and then reheat them in the oven or microwave. Southwestern corn cakes are a versatile dish that can be served with a variety of toppings. They are also a good source of fiber and nutrients. So next time you're looking for a quick and easy side dish, give southwestern corn cakes a try.
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