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Prep 30min
Total0min
Ingredients6
Servings12
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Ingredients
3/4
cup thick & chunky salsa
1
(11-oz.) can 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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Steps
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.
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*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.
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Nutrition Facts
Serving Size:1/12 of Recipe
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4g
20%
Cholesterol
25mg
8%
Sodium
430mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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