Mexican Corn Cakes

Vegetarian
Health score
6%
Mexican Corn Cakes
35 min.
12
155kcal

Suggestions


Are you ready to spice up your meal routine with a delightful vegetarian dish? Look no further than these scrumptious Mexican Corn Cakes! Perfectly suited for any occasion, these cakes are not only easy to prepare but also packed with flavor and nutrition. With a preparation time of just 35 minutes, you can whip up a batch that serves 12 people, making them an ideal side dish for family gatherings or casual get-togethers with friends.

Imagine biting into a warm, golden corn cake, layered with creamy refried beans and topped with a zesty salsa mixture. Each bite is a harmonious blend of textures and tastes, from the sweetness of corn to the savory notes of olives and cheese. Plus, with only 155 calories per serving, you can indulge without the guilt!

These Mexican Corn Cakes are not just a treat for your taste buds; they also offer a wholesome balance of protein, healthy fats, and carbohydrates. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and fun to make. Gather your ingredients, heat up your griddle, and get ready to impress your guests with a dish that’s bursting with vibrant flavors and colors. Serve them with a dollop of fat-free sour cream and extra salsa for an unforgettable culinary experience!

Ingredients

  • 1.5 cups baking mix bisquick heart smart®
  • 0.5 cup cornmeal 
  • cup skim milk fat-free (skim)
  •  egg whites 
  • 16 oz salsa thick
  • 0.5 cup corn frozen cooked drained
  • tablespoons olives ripe chopped
  • 16 oz refried beans fat free canned
  • oz cheddar cheese shredded reduced-fat
  • serving cream fat-free sour

Equipment

  • bowl
  • frying pan
  • microwave

Directions

  1. Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended.
  2. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  3. In small bowl, mix salsa, corn and olives.
  4. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake.
  5. Spread 1/3 cup salsa mixture over top of each cake stack.
  6. Sprinkle each serving with generous 1 tablespoon cheese.
  7. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted.
  8. Serve with additional salsa and sour cream if desired.

Nutrition Facts

Calories155kcal
Protein17.96%
Fat19.73%
Carbs62.31%

Properties

Glycemic Index
11.73
Glycemic Load
4.19
Inflammation Score
-4
Nutrition Score
6.2143478808196%

Flavonoids

Luteolin
0.01mg

Nutrients percent of daily need

Calories:155.09kcal
7.75%
Fat:3.39g
5.21%
Saturated Fat:0.92g
5.76%
Carbohydrates:24.09g
8.03%
Net Carbohydrates:20.65g
7.51%
Sugar:5.36g
5.96%
Cholesterol:2.08mg
0.69%
Sodium:730.68mg
31.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.94g
13.89%
Phosphorus:168.53mg
16.85%
Fiber:3.44g
13.77%
Calcium:100.86mg
10.09%
Vitamin B2:0.16mg
9.59%
Vitamin B1:0.14mg
9.32%
Manganese:0.15mg
7.44%
Vitamin B6:0.14mg
7.22%
Vitamin B3:1.42mg
7.11%
Folate:26.75µg
6.69%
Iron:1.19mg
6.62%
Selenium:4.63µg
6.61%
Potassium:216.1mg
6.17%
Magnesium:23.09mg
5.77%
Vitamin A:275.46IU
5.51%
Zinc:0.61mg
4.07%
Vitamin E:0.56mg
3.73%
Vitamin B5:0.36mg
3.65%
Copper:0.07mg
3.61%
Vitamin B12:0.21µg
3.55%
Vitamin K:2.62µg
2.5%
Vitamin D:0.23µg
1.53%
Vitamin C:1.26mg
1.53%