Roundup Corn Cake Appetizers

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  • 30 min prep time
  • total time
  • 6 ingredients
  • 12 servings

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*

Directions

  1. 1 In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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