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Caprese Corn Cakes

1 Ratings

1 Comments

Prep 25 min
Total 35 min
Ingredients 7
Servings 8

Easy, peasy, caprese! Make this delicious, meatless dinner in about 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

Updated August 3, 2014

Bake-Off® Contest 47, 2014

Mary Beth Protomastro

New York, New York

Make with

Pillsbury Cookies

Ingredients

roll Pillsbury™ refrigerated sugar cookie dough

box (10 oz) frozen corn & butter sauce

3/4

cup cornmeal

eggs

oz fresh mozzarella cheese, shredded (2 cups)

medium tomatoes, coarsely chopped

small fresh basil leaves

Steps

Hide Images

1

Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.
2

Heat griddle or skillet over medium heat (350°F). In food processor or blender, place corn. Cover; process with quick on-and-off motions until coarsely chopped.
3

In large bowl, break up cookie dough. Add corn, cornmeal, eggs and 1/4 teaspoon salt. Beat with electric mixer on medium speed about 1 minute or until well blended.
4

For each corn cake, scoop slightly less than 1/4 cup batter onto hot griddle; spread to 3 1/2-inch round. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; top each corn cake with 1 heaping tablespoon cheese and 1 heaping tablespoon tomato. Cook until bottom side is golden brown and cheese is melted. Top with 1 basil leaf. Serve warm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 30%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 80mg; 26%
Sodium: 410mg; 17%
Potassium: 180mg; 5%
Total Carbohydrate: 54g; 18%
Dietary Fiber 2g 7% Sugars 25g
Protein: 11g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;