Southwesterncorncakes Recipes
SOUTHWESTERN CORN CAKES
Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
- Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.
Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg
SOUTHWESTERN CORN CAKES
Make and share this Southwestern Corn Cakes recipe from Food.com.
Provided by Barb in WNY
Categories Corn
Time 50m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8
SOUTHWESTERN CORN BAKE
One of my friends turned me on to the whole corn bake thing and I love trying other versions of this recipe.
Provided by QueenJellyBean
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except green chiles and cheese.
- Divide mix in half.
- Place half in greased 8 inch square baking dish.
- Mix together green chiles and cheese; lay on top of corn mixture in pan.
- Cover with remaining mixture.
- Bake in a 350 degree oven for 35 minutes.
Nutrition Facts : Calories 350.6, Fat 21.6, SaturatedFat 7.9, Cholesterol 82.5, Sodium 521.6, Carbohydrate 31.2, Fiber 2.4, Sugar 4.7, Protein 11.8
SOUTHERN CORN CAKES
These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.
Provided by ljohnston8
Categories Breads
Time 30m
Yield 12 3 " cakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
- Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
- Serve immediately.
Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 57.1, Sodium 625.1, Carbohydrate 26.5, Fiber 2.3, Sugar 0.3, Protein 5.2
SOUTHWESTERN MINI CORN CAKE APPETIZERS
I found this on the Birds Eye website and thought it was an interesting appetizer. Turned out great.
Provided by SabastionCole
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine corn, bell pepper, parsley and green onion.
- Stir in the pancake batter, salt and pepper.
- Heat a non-stick skillet over medium heat and brush pan with butter.
- Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
- Serve warm with small dollop of sour cream and garnish with chive.
Nutrition Facts : Calories 128.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 14, Sodium 521.6, Carbohydrate 18.2, Fiber 2.5, Sugar 3.5, Protein 3
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SAVORY CORN CAKES RECIPE - RACHEL COOKS®
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4.7/5 (10)
Total Time 18 mins
Category Sides & Vegetables
Calories 97 per serving
- In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
- Heat 1 tablespoon oil in a heavy-bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4 cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.
- Serve immediately or keep warm in oven. Continue cooking batches of corn cakes until all the batter is used.
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5/5 (3)
Total Time 25 mins
Category Side Dish
Calories 97 per serving
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- In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
- In a 12-inch frying pan, melt the remaining 2 tablespoons of butter over medium heat. Spoon 1 tablespoon of batter into the pan to form each pancake.
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