MEXICAN CORN CAKES
Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.
Provided 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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Anita Whitfield
[email protected]I've been making these corn cakes for years and they're always a hit. They're so easy to make and they're always delicious.
Charles Blackman
[email protected]These corn cakes were a bit too dry for my liking. I think I'll add some more milk next time.
Lia Apelu
[email protected]I made these corn cakes for a party and they were a huge hit! Everyone loved them and I got lots of requests for the recipe.
Wisdom Ndifreke
[email protected]These corn cakes were a little too sweet for my taste. I think I'll use less sugar next time.
Misu
[email protected]I've made these corn cakes several times and they're always perfect. They're a great way to use up leftover corn and they're always a hit with my family.
Itx Jamal
[email protected]These corn cakes were a waste of time. They were bland and flavorless.
Naila Sam
[email protected]I made these corn cakes for a potluck and they were a huge success! Everyone loved them and I got lots of compliments.
Tako Shoshikelashvili
[email protected]These corn cakes were just okay. They weren't as flavorful as I expected and they were a little too oily.
Ma'Kiya Moore
[email protected]I've been making these corn cakes for years and they're always a hit. They're so versatile and can be served with anything from eggs to beans to salsa.
mk sidik
[email protected]These corn cakes were a disaster! They fell apart when I tried to flip them and they were really dry.
Malk Iqb
[email protected]I made these corn cakes for my family and they loved them! They're so flavorful and moist. I'll definitely be making them again.
Brandon Brown
[email protected]These corn cakes were a little bland for my taste. I think I'll add some more spices next time.
Aquila Sammy
[email protected]I've made these corn cakes several times now and they're always delicious. They're a great way to use up leftover corn and they're perfect for a quick and easy meal.
Vtec Van der westhuizen
[email protected]These corn cakes were a hit at my Cinco de Mayo party! They were so easy to make and everyone loved them.