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Zesty Corn Cakes

 Zesty Corn Cakes
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
4 ServingsPrep: 20 min. Cook: 25 min.

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.

2 of 2

Zesty Corn Cakes (continued)

Directions (continued)

  • 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.