Mexican Corn Cakes (Cooking for 2)

Name: Mexican Corn Cakes (Cooking for 2)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
Ingredients: 59 milliliters Green Giant® Valley Fresh Niblets® frozen corn, cooked, drained; 59 milliliters cornmeal; 2 egg whites; 118 milliliters fat-free (skim) milk; 28 grams 1/4 cup shredded reduced-fat Cheddar cheese; 1 Tbsp chopped ripe olives; 237 milliliters Old El Paso® Thick n Chunky salsa; 177 milliliters Bisquick Heart Smart® mix

The recipe Mexican Corn Cakes (Cooking for 2) is ready in roughly 20 minutes and is definitely a great gluten free and vegetarian option for lovers of Mexican food. This recipe serves 3. One serving contains 133 calories, 9g of protein, and 2g of fat. Head to the store and pick up olives, mix, cheddar cheese, and a few other things to make it today.

Instructions

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

Ingredients you will need

Egg Whites

Shortening

Baking Mix

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 another small bowl, mix salsa, corn and olives.

Ingredients you will need

Olives

Salsa

Corn

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Bowl

Place 1 corn cake on each of 3 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:

59milliliters

Green Giant® Valley Fresh Niblets® frozen corn, cooked, drained 59milliliters

cornmeal 2

egg whites 118milliliters

fat-free (skim) milk 28grams

1/4 cup shredded reduced-fat Cheddar cheese 1Tbsp

chopped ripe olives 237milliliters

Old El Paso® Thick 'n Chunky salsa 177milliliters

Bisquick Heart Smart® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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 Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.