Mexican Corn Cakes (Cooking for 2)

  • Prep 20 min
  • Total 20 min
  • Servings 3

Ingredients

3/4
cup Bisquick Heart Smart® mix
1/4
cup cornmeal
1/2
cup fat-free (skim) milk
2
egg whites
1
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup frozen corn, cooked, drained
1
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.

Notes









Tips

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.

Nutritional Information

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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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