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Zucchini Corn Cakes

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Pillsbury Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Heat 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.
  • Step 
    3
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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