Corn Cakes with Orange-Black Bean Salsa

Looking for a dinner made using Green Giant® Niblets® Corn and Black Beans? Then try these tasty corn cakes that are served with salsa – ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 16
  • servings 4

Ingredients

Salsa

1
(15-oz.) can Green Giant® or Progresso® Black Beans, drained, rinsed
1/4
cup sliced green onions
1
medium orange, peeled, chopped
2
teaspoons sugar
1/2
teaspoon grated lime peel
1/4
teaspoon salt
1/8
teaspoon hot pepper sauce

Corn Cakes

3/4
cup milk
2
eggs
2/3
cup all-purpose flour
1/2
cup yellow cornmeal
2
tablespoons sugar
1
teaspoon baking powder
3/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
cups Green Giant® Niblets® Frozen Corn, thawed
  • 1 In medium bowl, combine all salsa ingredients; mix well. Cover; let stand at room temperature to blend flavors.
  • 2 In another medium bowl, combine milk and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, cornmeal, 2 tablespoons sugar, baking powder, salt and ground red pepper to milk mixture; stir just until dry ingredients are moistened and large lumps disappear. Stir in corn.
  • 3 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook about 2 minutes or until golden brown. Repeat to make 12 corn cakes. Serve with salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    9g
    9%
      Sugars
    18g
    18%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    35%;
    Calcium
    20%;
    Iron
    20%;
    Exchanges:
    4 Starch; 4 Other Carbohydrate; 2 Vegetable; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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