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Zesty Corn Cakes Recipe

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Corn Cakes pair wonderfully with a meaty vegetable filling and creamy cheese sauce. When you have time on a week-end, prepare the meat filling and corn cakes. Freeze separately, thaw and reheat on a hectic weeknight.—Catherine McFann, Premier, West Virginia

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Zesty Corn Cakes Recipe

Prep: 20 min. Cook: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (6 ounces) tomato paste
1/3 cup water
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cheese Sauce:
8 ounces process cheese (Velveeta), cubed
2/3 cup evaporated milk
1/2 teaspoon chili powder
Corn Cakes:
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup evaporated milk
1/4 cup water
1 egg, beaten
2 tablespoons butter, melted

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened.
In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown.
Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 834 calories, 42 g fat (22 g saturated fat), 197 mg cholesterol, 2,035 mg sodium, 70 g carbohydrate, 5 g fiber, 44 g protein.

Originally published as Zesty Corn Cakes in Taste of Home Ground Beef Cookbook , p305

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