Taste of Home
Salsa Corn Cakes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
Ingredients
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6 ounces cream cheese, softened
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1/4 cup butter, melted
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6 large eggs, room temperature
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1 cup 2% milk
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1-1/2 cups all-purpose flour
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1/2 cup cornmeal
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1 teaspoon baking powder
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1 teaspoon salt
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1 can (15-1/4 ounces) whole kernel corn, drained
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1/2 cup salsa, drained
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1/4 cup minced green onions
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Sour cream and additional salsa
Directions
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1.
In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions.
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2.
Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts
1 serving: 324 calories, 15g fat (8g saturated fat), 191mg cholesterol, 715mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 11g protein.
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