Corn Cakes with Orange-Black Bean Salsa

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

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

Directions

  1. 1 In medium bowl, combine all salsa ingredients; mix well. Cover; let stand at room temperature to blend flavors.
  2. 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. 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.

Notes

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Recipe Step Photos

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