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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Bless Ankunda
[email protected]Overall, I thought these corn cakes were pretty good. They were easy to make and they tasted pretty good. I would definitely make them again.
Khan Sahb
[email protected]These corn cakes were a bit too spicy for my taste. I think I would have liked them more if I had used less chili powder.
Kweku Saliu
[email protected]I'm not sure what went wrong, but my corn cakes turned out dry and crumbly. I think I might have overcooked them.
Md Afif Rayhan
[email protected]These corn cakes are a fun and festive way to celebrate Cinco de Mayo.
M Shakir
[email protected]I'm always looking for new ways to cook corn. These corn cakes are a great addition to my recipe repertoire.
Love Guru
[email protected]These corn cakes are a great way to get your kids to eat their vegetables. They are also a healthy and delicious snack.
Muhammad Arsalan Sk
[email protected]I love that these corn cakes can be made in a blender. It makes them so easy to make.
Salvina Deciano
[email protected]These corn cakes are a great way to use up leftover corn. They are also a great option for a quick and easy breakfast.
Remi Weed
[email protected]I've been making these corn cakes for years and they are always a favorite. They are so versatile and can be served with a variety of toppings.
Chukwukadibia nnamdi precious
[email protected]I'm not a big fan of corn cakes, but I tried this recipe and I was really impressed. They were so good!
Gretchen Currey
[email protected]These corn cakes were easy to make and very tasty. I served them with sour cream and salsa and they were delicious.
MD Juwel Matuv
[email protected]I made these corn cakes for a party and they were a huge hit. Everyone loved them!
TIGHER YT YT
[email protected]I followed the recipe exactly and my corn cakes turned out perfectly. They were light and fluffy on the inside and crispy on the outside.
Michelle Smith
[email protected]These corn cakes were a bit bland for my taste. I think I would have liked them more if I had added some more seasoning.
Khadijat Yaqubu
[email protected]I was a bit skeptical about these corn cakes at first, but I was pleasantly surprised. They were really good! I especially liked the crispy edges.
Ernest Abam
[email protected]These corn cakes were amazing! The flavors were so well-balanced and the texture was perfect. I will definitely be making these again.
MD. Shimul
[email protected]I've made these corn cakes several times now and they are always a crowd-pleaser. They are perfect for a quick and easy weeknight meal.
Paul Craythorne
[email protected]These corn cakes were a hit with my family! They were so easy to make and so delicious.