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
Calico Corn Cakes
Prep Time
15 min
Cook Time
10 min
Yield
3 servings
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.
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