We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Roundup Corn Cake Appetizers

(1)
  0 reviews
No Image For Recipe
  • 30 min prep time
  • 0 min total time
  • 6 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

White shoepeg corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.

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.
  • 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.

Expert Tips

*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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
169.2
Calories from Fat
80
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
3.1g
16%
Cholesterol
25.9mg
9%
Sodium
384.7mg
16%
Total Carbohydrate
19.8g
7%
Dietary Fiber
2.0g
8%
Sugars
1.8g
Protein
3.3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
1.30%
1%
Calcium
3.60%
4%
Iron
2.50%
2%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved