Easy, peasy, caprese! Make this delicious, meatless dinner in about 30 minutes.
Bake-Off® Contest 47, 2014
Mary Beth Protomastro
New York, New York
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1
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roll Pillsbury™ refrigerated sugar cookie dough
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1
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box (10 oz) frozen corn & butter sauce
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3/4
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cup cornmeal
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2
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eggs
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8
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oz fresh mozzarella cheese, shredded (2 cups)
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2
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medium tomatoes, coarsely chopped
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16
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small fresh basil leaves
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1
Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 170
% Daily Value
- Total Fat
- 19g
- 30%
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- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 54g
- 18%
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- Dietary Fiber
- 2g
- 7%
- Sugars
- 25g
- Protein
- 11g
- 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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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