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Zucchini Corn Cakes

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20 min prep time
20 min total time
11 ingredients
4 servings

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Enjoy these tasty cakes made using Green Giant® Niblets® Corn, zucchini and topped with sour cream and tomatoes - dinner that’s ready in just 20 minutes.

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

Steps

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.

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 80

% Daily Value

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.

Comments + Recipe Twists

Pillsbury

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