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Southwestern Corn Cakes
Southwestern Corn Cakes
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Prep Time:
10 minutes
Total Time:
45 minutes
Try this quick and delicious Southwestern sausage casserole with cornmeal cake, topped with salsa and cilantro. Ready in just 45 minutes!
Ingredients:
  • 1/2 cup frozen (thawed) corn, broccoli and red pepper mixture
  • 1 tablespoon sliced ripe olives
  • 2 cooked reduced-fat pork sausage links (2 ounces), chopped
  • 1 cup low-fat milk
  • 1/4 cup fat-free egg product or 2 egg whites
  • 1/3 cup Reduced Fat Bisquick™ mix
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon chili powder
  • 1/4 cup reduced-sodium chunky salsa, if desired
  • Cilantro, if desired
Instructions:
  • Preheat oven to 425°F. Grease two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Divide the corn mixture, olives, and sausage evenly between the casseroles. In a blender, combine milk, egg product, baking mix, cornmeal, and chili powder. Blend on high speed for 15 seconds until smooth. Pour the mixture evenly over the sausage in the casseroles.
  • Bake without covering for 20-25 minutes or until a knife inserted in the center comes out clean. Allow to cool for 10 minutes. Serve topped with salsa and fresh cilantro.

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