Corn Cakes with Orange-Black Bean Salsa

  • Prep 30 min
  • Total 30 min
  • Ingredients 16
  • Servings 4

Ingredients

Salsa

  • 1 (15-oz.) can 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 frozen corn, thawed

Steps

  • 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.

  • For an easy substitution, canned mandarin orange segments, drained and chopped, can be substituted for the fresh orange.
  • This recipe combines the complementary plant proteins from corn and from black beans to provide a complete protein dish.
  • Garnish the corn cakes with dollops of sour cream, and serve wedges of honeydew alongside.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
110mg
37%
Sodium
940mg
39%
Total Carbohydrate
70g
23%
Dietary Fiber
9g
36%
Sugars
18g
Protein
16g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
20%
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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