Zucchini Corn Cakes

Enjoy these tasty cakes made using Green Giant® Niblets® Corn, zucchini and topped with sour cream and tomatoes - dinner that’s ready in just 20 minutes.

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Servings 4

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ingredients 11
Prep Time 20 min
Total Time 20 min

Ingredients

1 1/2: cups buttermilk complete pancake & waffle mix

1/4: cup yellow cornmeal

2: teaspoons sugar

1/4: teaspoon salt

1/8: teaspoon pepper

1: cup water

1/2: cup Green Giant® Niblets® Frozen Corn

1: small zucchini, coarsely shredded

1/2: cup sour cream

2: medium tomatoes, seeded, chopped

1/4: cup chopped fresh cilantro

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Directions

1 In medium bowl, combine pancake mix, cornmeal, sugar, salt and pepper; mix well. Add water; stir just until large lumps disappear. Stir in corn and zucchini.
2 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease hot griddle. For each corn cake, pour scant 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 1 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Cook an additional 1 to 2 minutes or until golden brown.
3 To serve, place 3 corn cakes on each individual plate. Top with sour cream, tomatoes and cilantro.

EXPERT TIPS

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Expert Tips

Fresh corn kernels can be used in place of the frozen corn. One ear of corn yields 1/3 to 1/2 cup of kernels. Cook the corn on the cob, or remove corn kernels and cook them in 1/2 cup boiling water for 4 to 6 minutes, or until they are tender. Drain well.

To add more spice to these corn cakes, serve them with medium to hot salsa.

Serve these tasty veggie cakes with a fresh fruit salad and iced tea.