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Martha Davis
Inman, South Carolina
Roundup Corn Cake Appetizers
White shoepeg corn provides a simple addition to these corn cakes – a mild appetizer flavored with salsa.
Roundup Corn Cake Appetizers
- Prep Time 30 min
- Total 0 min
- Ingredients 6
- Servings 12
Ingredients
- 3/4 cup thick & chunky salsa
- 1 (11-oz.) can white shoepeg corn, drained
- 1 (8 1/2-oz.) pkg. corn muffin mix
- 1 cup regular or nonfat sour cream
- 1 egg, slightly beaten
- 1/4 cup pine nuts or shelled sunflower seeds, lightly toasted*
Instructions
-
Step1In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
-
Step2In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.
-
Step3Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.**
-
Step4To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.
Nutrition
190
Calories
9g
Total Fat
4g
Protein
22g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 25mg
- 8%
- Sodium
- 430mg
- 18%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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