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Calico Corn Cakes

Name: Calico Corn Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings.
Cuisine: North America, Mexican
Ingredients: 1/4 cup chopped onion; 1/4 cup chopped green pepper; 1 teaspoon canola oil; 1/4 cup all-purpose flour; 2 tablespoons yellow cornmeal; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon dried oregano; 1/8 teaspoon baking powder; 1/8 teaspoon ground cumin; 1 eggs, lightly beaten; 1/4 cup 2% milk; 1 cup frozen corn, thawed; 1 tablespoon diced pimientos; 1/2 cup salsa

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

3 servings

Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.

Calico Corn Cakes Recipe photo by Taste of Home

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Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa

Directions

In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Nutrition Facts

2 each: 135 calories, 3g fat (1g saturated fat), 54mg cholesterol, 308mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 5g protein.

Calico Corn Cakes

Total Time

Makes

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Ingredients

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