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Roundup Corn Cake Appetizers

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Roundup Corn Cake Appetizers
  • Prep 30 min
  • Total 0 min
  • Ingredients 6
  • Servings 12
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White shoepeg corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.
Updated Aug 2, 2016
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Martha Davis
Inman, South Carolina

Ingredients

  • 3/4 cup Old El Paso™ Thick 'n Chunky Salsa
  • 1 (11-oz.) can white shoepeg corn, drained
  • 1 (8 1/2-oz.) pkg. corn muffin mix
  • 1 cup regular or nonfat sour cream
  • 1 egg, slightly beaten
  • 1/4 cup pine nuts or shelled sunflower seeds, lightly toasted*

Steps

  • 1
    In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
  • 2
    In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.
  • 3
    Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.**
  • 4
    To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    *To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally. **Corn cakes can be kept warm in 200°F. oven until serving time.

Nutrition Information

190 Calories, 9g Total Fat, 4g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4g
20%
Cholesterol
25mg
8%
Sodium
430mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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