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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  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
750mg
750%;
Total Carbohydrate
50g
50%
(Dietary Fiber
3g
3%
  Sugars
14g
14%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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