Best 2 Southwestern Corn Cakes Recipes
Indulge in the tantalizing flavors of the Southwest with our delectable Southwestern Corn Cakes! These golden-brown patties are a harmonious blend of fresh corn, zesty spices, and savory ingredients, capturing the essence of Southwestern cuisine. Perfectly crispy on the outside and moist and fluffy on the inside, these corn cakes are sure to tantalize your taste buds and transport you to the vibrant landscapes of the American Southwest. Serve them as an appetizer, main course, or side dish, accompanied by your favorite salsa, guacamole, or sour cream for a complete and satisfying meal. Explore our collection of three unique Southwestern Corn Cake recipes, each offering a distinct twist on this classic dish. From the traditional to the innovative, these recipes cater to a range of tastes and preferences, ensuring that you'll find the perfect corn cake to suit your culinary desires.
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. Fresh corn kernels will give your corn cakes the best flavor and texture.
- Be sure to drain the corn kernels well. If you don't, your corn cakes will be too wet.
- Don't overmix the batter. Overmixing will make your corn cakes tough.
- Cook the corn cakes over medium heat. This will help them to cook evenly without burning.
- Serve the corn cakes with your favorite toppings. Some popular toppings include butter, sour cream, salsa, and guacamole.
Conclusion:
Southwestern corn cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect corn cakes every time. So what are you waiting for? Give this recipe a try today!
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