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 10 min
  • Total Time 45 min
  • Servings 2

Ingredients

1/2
cup frozen (thawed) corn, broccoli and red pepper mixture
1
tablespoon sliced ripe olives
2
cooked reduced-fat pork sausage links (2 ounces), chopped
1
cup low-fat milk
1/4
cup fat-free egg product or 2 egg whites
1/3
cup Reduced Fat Bisquick™ mix
2
tablespoons yellow cornmeal
1/2
teaspoon chili powder
1/4
cup reduced-sodium chunky salsa, if desired
Cilantro, if desired
  • 1 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.
  • 2 Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
15mg
15%;
Sodium
640mg
640%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
4%;
Calcium
18%;
Iron
12%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.