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
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Mayet Abush
[email protected]I made these corn cakes for breakfast and they were the perfect start to my day! They were so light and fluffy.
Muhammad Mansha
[email protected]These corn cakes were a bit bland for my taste. I think I would add some more spices to the batter next time.
sameer mgt
[email protected]I've never made corn cakes before, but these were so easy to make and they turned out perfect! I will definitely be making them again.
Captain Awais
[email protected]These corn cakes were a great way to use up some leftover corn. They were easy to make and tasted delicious. I will definitely be making them again.
Tanjila Sultana
[email protected]I'm not sure if I did something wrong, but my corn cakes turned out really dry. They were still tasty, but I would have liked them to be more moist.
Godknows Nakuweya
[email protected]These corn cakes were the perfect side dish for my tacos. They were so flavorful and moist.
latif25m latif25m
[email protected]These corn cakes were a bit too greasy for my taste. I think I would use less butter next time.
tomas torac
[email protected]I'm not a big fan of corn, but these corn cakes were actually really good! I would definitely make them again.
Keenmer Carenea
[email protected]I made these corn cakes for breakfast and they were the perfect start to my day! They were so light and fluffy.
Sharron Villalobos
[email protected]These corn cakes were a bit bland for my taste. I think I would add some more spices to the batter next time.
rukhsana bibi
[email protected]I've never made corn cakes before, but these were so easy to make and they turned out perfect! I will definitely be making them again.
Trekker Dragon
[email protected]These corn cakes were a great way to use up some leftover corn. They were easy to make and tasted delicious.
Sila Karki
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really flat. They didn't rise at all.
Draven
[email protected]These corn cakes were the perfect side dish for my grilled chicken. They were so flavorful and moist.
Oshane Smith
[email protected]I wasn't a huge fan of these corn cakes. They were a bit too sweet for my taste.
Sheron Clarke
[email protected]These corn cakes were easy to make and tasted great! I added some chopped green chiles to the batter for a little extra flavor.
Chris Olguin
[email protected]I made these corn cakes for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Marsiano Onek
[email protected]These corn cakes were a bit too dry for my taste. I think I would add more milk or butter to the batter next time.
Jair Regino
[email protected]I've made these corn cakes several times now and they are always a hit! They are so moist and flavorful, and the corn really shines through. I love serving them with sour cream and salsa.
Shehnaz Gazi
[email protected]These corn cakes were absolutely delicious! I made them for dinner last night and my family loved them. They were so easy to make, and the flavor was amazing. I will definitely be making these again soon!