Mexican Corn Cakes (Cooking for 2)
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Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.
Ingredients
- 3/4 cup Bisquick Heart Smart® mix
- 1/4 cup cornmeal
- 1/2 cup fat-free (skim) milk
- 2 egg whites
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1/4 cup Green Giant® Valley Fresh Steamers Niblets® frozen corn, cooked, drained
- 1 tablespoon chopped ripe olives
- 1/2 cup Old El Paso® fat-free refried beans
- 1/4 cup shredded reduced-fat Cheddar cheese (1 ounce)
- Fat-free sour cream, if desired
- Heat nonstick griddle to 375 degrees F or heat skillet over medium heat; grease with shortening if necessary. In small 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 another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 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.
- High Altitude (3500-6500 ft): No change.
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