Southwest Corn Pancakes Recipes

CORN PANCAKES

Steps:

• In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
• Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

SOUTHWESTERN CORN CAKES

Steps:

• In a skillet, saute the onions in oil and margarine until soft.
• Add the garlic and peppers and cook for about 5 minutes.
• In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
• Blend in the onion mixture and cheddar cheese.
• Pour enough batter to make dollar size pancakes on a greased hot griddle.
• Cook until bubbles rise to the surface and the edges are browned.
• Turn and brown the other side.
• To serve; overlap three pancakes in a circle.
• Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.

SWEET CORN PANCAKES

Steps:

• combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
• Sift dry ingredients onto waxed paper.
• In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
• Add remaining milk if the batter is thicker than cake batter.
• Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
• When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
• Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
• Flip the cakes and cook for about 30 seconds on the other side.

SOUTHWEST CHEDDAR PANCAKES

Steps:

• Add flour to a big bowl; make a well in the center.
• Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
• Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
• Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
• Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
• Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
• Garnish, if desired.

SOUTHWESTERN CORN

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

SOUTHWEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
• Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
• Bake in the preheated oven until firm in the center, about 50 minutes.

SOUTHWEST SKILLET CORN

Steps:

• In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.