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Mexican Corn Cakes
Mexican Corn Cakes
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Prep Time:
15 minutes
Total Time:
35 minutes
Healthier twist on classic pancakes using Bisquick Heart Smart® recipe.
Ingredients:
  • 1 1/2 cups Bisquick Heart Smart® mix
  • 1/2 cup cornmeal
  • 1 cup fat-free (skim) milk
  • 3 egg whites
  • 1 jar (16 oz) thick & chunky salsa
  • 1/2 cup frozen corn, cooked, drained
  • 2 tablespoons chopped ripe olives
  • 1 cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
  • 1/2 cup shredded reduced-fat cheddar cheese (2 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 large bowl, mix Bisquick® mix, cornmeal, milk, and egg whites until well combined. Pour batter in 1/4 cup portions onto the hot griddle. Cook until edges are dry, then flip and continue cooking until golden brown.
  • Combine salsa, corn, and olives in a small bowl. Place 1 corn cake on each of 6 microwavable serving plates, spread each with 2 tablespoons of beans. Top with another corn cake. Spread 1/3 cup of the salsa mixture over each cake stack. Finish by sprinkling each serving with a tablespoon of cheese.
  • Microwave each portion on High for about 1 minute or until heated through and cheese is melted. Serve with extra salsa and sour cream, if desired.

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