Mexican Corn Cakes

Name: Mexican Corn Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Mexican
Ingredients: 118 milliliters cornmeal; 3 egg whites; 237 milliliters fat-free (skim) milk; 118 milliliters frozen corn, cooked, drained; 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 2 Tbsps chopped ripe olives; 237 milliliters Old El fat free refried beans; 454 grams jar Old El Thick n Chunky salsa; 12 servings Fat-free sour cream, if desired; 355 milliliters Bisquick Heart Smart® mix

Mexican Corn Cakes might be just the side dish you are searching for. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 101 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up mix, olives, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat nonstick griddle to 375F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick mix, cornmeal, milk and egg whites until blended.

Ingredients you will need

Baking Mix

Egg Whites

Shortening

Cornmeal

Milk

Equipment you will use

Frying Pan

Bowl

Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.

Equipment you will use

Frying Pan

In small bowl, mix salsa, corn and olives.

Ingredients you will need

Olives

Salsa

Corn

Equipment you will use

Bowl

Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake.

Ingredients you will need

Spread

Beans

Corn

Spread 1/3 cup salsa mixture over top of each cake stack.

Ingredients you will need

Spread

Salsa

Sprinkle each serving with generous 1 tablespoon cheese.

Ingredients you will need

Cheese

Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Microwave

Serve with additional salsa and sour cream if desired.

Ingredients you will need

Sour Cream

Salsa

Equipment

Frying Pan

Bowl

Microwave

Ingredients

Servings:

118milliliters

cornmeal 3

egg whites 237milliliters

fat-free (skim) milk 118milliliters

frozen corn, cooked, drained 57grams

1/2 cup shredded reduced-fat Cheddar cheese 2Tbsps

chopped ripe olives 237milliliters

Old El fat free refried beans 454grams

jar Old El Thick 'n Chunky salsa 12servings

Fat-free sour cream, if desired 355milliliters

Bisquick Heart Smart® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.