Calico Corn Cakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 3 servings.
Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.
Ingredients
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1/4 cup chopped onion
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1/4 cup chopped green pepper
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1 teaspoon canola oil
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1/4 cup all-purpose flour
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2 tablespoons yellow cornmeal
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon dried oregano
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1/8 teaspoon baking powder
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1/8 teaspoon ground cumin
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1 eggs, lightly beaten
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1/4 cup 2% milk
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1 cup frozen corn, thawed
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1 tablespoon diced pimientos
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1/2 cup salsa
Directions
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1.
In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
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2.
Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.
Nutrition Facts
2 each: 135 calories, 3g fat (1g saturated fat), 54mg cholesterol, 308mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 5g protein.
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