MEXICAN CORN CAKES
Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large 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.
- In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 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.
- 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.
Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g
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Toka Mostafa
[email protected]I've made these corn cakes several times now and they're always a hit. They're a great way to use up leftover corn.
Jorna aktar suha
[email protected]These corn cakes were a little too greasy for my taste. I think I would use less oil next time.
Brandon De Leon
[email protected]These corn cakes were amazing! The flavor was perfect and they were so easy to make. I will definitely be making these again.
Dev Dulal
[email protected]I made these corn cakes with some leftover cornbread mix and they turned out great! They were a quick and easy snack.
Yaqoob Bhatti
[email protected]These corn cakes were a little too sweet for my taste. I think I would use less sugar next time.
Jonathan DeJesus
[email protected]I've made these corn cakes several times now and they're always a hit. They're perfect for a party or potluck.
Tom Stephens
[email protected]These corn cakes were delicious! I loved the crispy outer layer and the soft and fluffy interior.
Chris Urquhart
[email protected]I made these corn cakes for my family and they loved them! They're a great way to use up leftover corn.
Lance Indiana 64
[email protected]These corn cakes were a little bland for my taste. I think I would add some more spices next time.
Tshewang Rigzin
[email protected]I've never made corn cakes before, but these were so easy to make and they turned out so well! I will definitely be making these again.
Mr Nobita
[email protected]I'm not a big fan of corn cakes, but these were actually really good! The flavor was great and they were nice and crispy.
Zohaib Khattak
[email protected]These corn cakes were easy to make and turned out great! I served them with a side of salsa and guacamole and they were a hit.
Aquila Sammy
[email protected]I made these corn cakes with fresh corn from my garden and they were amazing! The flavor was so sweet and delicious.
Angelica Lester
[email protected]These corn cakes were a little too dry for my taste. I think I would add more milk or sour cream next time.
Malik Khuram
[email protected]I love the flavor of these corn cakes. The combination of sweet corn, peppers, and cheese is perfect. I will definitely be making these again.
Chizzy Junior
[email protected]I've made these corn cakes several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Natesa Mack
[email protected]These corn cakes were a hit at my dinner party! They were easy to make and so delicious. Everyone loved them.