Salsa Corn Cakes
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos. The salsa is subtle but adds flavor.
Prep time:
Serving size: 8
Calories per serving: 300
Ingredients:
Serving size: 8
Calories per serving: 300
6 ounces cream cheese, softened
1/4 cup butter, melted
6 large eggs, room temperature
1 cup whole milk
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa
Directions:
In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions.
Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Source: tasteofhome.com
Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
