Southwestern Corn Cakes

View Recipe

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.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

1/2

cup frozen (thawed) corn, broccoli and red pepper mixture

tablespoon sliced ripe olives

cooked reduced-fat pork sausage links (2 ounces), chopped

cup low-fat milk

1/4

cup fat-free egg product or 2 egg whites

1/3

cup Reduced Fat Bisquick® mix

tablespoons yellow cornmeal

1/2

teaspoon chili powder

1/4

cup reduced-sodium chunky salsa, if desired

Cilantro, if desired

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.

Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 245

(Calories from Fat 65),

Total Fat 7g

(Saturated Fat 1g,),

Cholesterol 15mg;
Sodium 640mg;
Total Carbohydrate 35g

(Dietary Fiber 3g,

Protein 13g;

Percent Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.