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Mexican Corn Cakes (Cooking for 2)

Prep 20 min
Total 20 min
Servings 3

Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

Ingredients

3/4

cup Bisquick Heart Smart® mix

1/4

cup cornmeal

1/2

cup fat-free (skim) milk

egg whites

cup Old El Paso™ Thick 'n Chunky salsa

1/4

cup frozen corn, cooked, drained

tablespoon chopped ripe olives

1/2

cup Old El Paso™ fat-free refried beans

1/4

cup shredded reduced-fat Cheddar cheese (1 oz)

Fat-free sour cream, if desired

Steps

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1

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. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
2

In another small bowl, mix salsa, corn and olives. 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. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
3

Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Expert Tips

Sprinkle chopped fresh cilantro on top of each stack.
Yellow cornmeal will give these corn cakes a buttery golden color, but white cornmeal can also be used.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cake Stack

Calories: 270
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1/2g 3% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 1150mg; 48%
Potassium: 290mg; 8%
Total Carbohydrate: 48g; 16%
Dietary Fiber 3g 12% Sugars 8g
Protein: 11g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;