Enjoy these tasty cakes made using Corn, zucchini and topped with sour cream and tomatoes - dinner that’s ready in just 20 minutes.
Zucchini Corn Cakes
- Prep Time 20 min
- Total 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 frozen corn
- 1 small zucchini, coarsely shredded
- 1/2 cup sour cream
- 2 medium tomatoes, seeded, chopped
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1In 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.
-
Step2Heat 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.
-
Step3To serve, place 3 corn cakes on each individual plate. Top with sour cream, tomatoes and cilantro.
Nutrition
310
Calories
9g
Total Fat
7g
Protein
50g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 15mg
- 5%
- Sodium
- 750mg
- 31%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 14g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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