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Mexican Corn Cakes (Cooking for 2)
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a heart-healthy Bisquick pancake dinner with simple savory ingredients at home!
Ingredients:
  • 3/4 cup Bisquick Heart Smart® mix
  • 1/4 cup cornmeal
  • 1/2 cup fat-free (skim) milk
  • 2 egg whites
  • 1 cup thick & chunky salsa
  • 1/4 cup frozen corn, cooked, drained
  • 1 tablespoon chopped ripe olives
  • 1/2 cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
  • 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
  • Fat-free sour cream, if desired
Instructions:
  • Preheat a nonstick griddle to 375°F or heat a skillet over medium heat and grease with shortening if needed. In a small bowl, combine Bisquick® mix, cornmeal, milk, and egg whites until well blended. Pour batter onto the hot griddle using a 1/4 cup measuring cup. Cook until edges are dry, then flip and cook until golden brown on both sides.
  • In a separate bowl, combine salsa, corn, and olives. Place a corn cake on each of 3 microwave-safe plates, spread each cake with 2 tablespoons of beans. Add another corn cake on top. Spoon 1/3 cup of the salsa mixture over each cake stack. Sprinkle each serving with a tablespoon of cheese.
  • Microwave each serving uncovered on High for about 1 minute or until heated through and cheese is melted. Enjoy with extra salsa and sour cream on the side, if desired.

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