Roundup Corn Cake Appetizers

Green Giant® SteamCrisp® White Shoepeg Corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.

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Servings 12

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Bake-Off® Contest 38, 1998

Martha Davis

Inman, South Carolina

ingredients 6
Prep Time 30 min
Total Time 0 min

Ingredients

3/4: cup Old El Paso® Thick 'n Chunky Salsa

1: (11-oz.) can Green Giant® SteamCrisp® White Shoepeg Corn, drained

1: (8 1/2-oz.) pkg. corn muffin mix

1: cup regular or nonfat sour cream

1: egg, slightly beaten

1/4: cup pine nuts or shelled sunflower seeds, lightly toasted*

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Directions

1 In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
2 In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.
3 Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.**
4 To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.

EXPERT TIPS

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Expert Tips

*To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally. **Corn cakes can be kept warm in 200°F. oven until serving time.