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.

  • 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
  • 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.
  • 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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