Zucchini Corn Cakes

Enjoy these tasty cakes made using Corn, zucchini and topped with sour cream and tomatoes - dinner that’s ready in just 20 minutes. MORE+ LESS-

By Pillsbury Kitchens

Updated October 20, 2016

Ingredients

1 1/2

cups buttermilk complete pancake & waffle mix

1/4

cup yellow cornmeal

teaspoons sugar

1/4

teaspoon salt

1/8

teaspoon pepper

cup water

1/2

cup frozen corn

small zucchini, coarsely shredded

1/2

cup sour cream

medium tomatoes, seeded, chopped

1/4

cup chopped fresh cilantro

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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.
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.
3

To serve, place 3 corn cakes on each individual plate. Top with sour cream, tomatoes and cilantro.

Fresh corn kernels can be used in place of the frozen corn. One ear of corn yields 1/3 to 1/2 cup of kernels. Cook the corn on the cob, or remove corn kernels and cook them in 1/2 cup boiling water for 4 to 6 minutes, or until they are tender. Drain well.
To add more spice to these corn cakes, serve them with medium to hot salsa.
Serve these tasty veggie cakes with a fresh fruit salad and iced tea.