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    You are in: Home / Recipes / Mexican Corn Cakes Recipe
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    Mexican Corn Cakes

    Mexican Corn Cakes. Photo by Sharon123

    1/1 Photo of Mexican Corn Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Dreamgoddess's Note:

    This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
    2. 2
      Batter will be slightly lumpy.
    3. 3
      Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
    4. 4
      Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
    5. 5
      In small saucepan stir together black beans, chicken, salsa and cumin.
    6. 6
      Cook over low heat just until heated through.
    7. 7
      Remove pan from heat and stir in cilantro.
    8. 8
      To serve, place three corn cakes on each plate.
    9. 9
      Top with bean and chicken mixture.
    10. 10
      Garnish with shredded cheddar cheese and a dollop of sour cream.

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    Ratings & Reviews:

    • on June 18, 2008

      55

      This is fantastic. I wasn't sure about it at first, but I'm glad I gave it a try. The only thing I did differently was to leave out the cilantro b/c I didn't have any on hand. Great textures and a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2007

      55

      I'm not going to star this recipe only because I used it more as an inspiration than a step by step I made these cakes for brekkie but I made a cornbread from scratch because I really dislike any sweetening in cornbread. I just added a bit more milk to make it more pancake like and they griddled up very nicely. I topped them with a thin slice of ham, an egg, fat free cheddar and salsa. It made a delicious breakfast with a mug of Mexican Coffee. I do plan to use this as written for ZWT. *EDIT*, I made this again today as written and it's really lovely. I used canned chicken from Costco to cut down on cooking and it was moist and very flavorful. 5 stars from me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2006

      55

      This was tasty. My husband liked it too! I didn't have any salsa so I sub'd green pepper, diced tomato and added chili powder, cumin, and cayenne pepper. It tasted a lot like the salsa we usually have. Will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mexican Corn Cakes

    Serving Size: 1 (327 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.4
     
    Calories from Fat 124
    24%
    Total Fat 13.7 g
    21%
    Saturated Fat 3.6 g
    18%
    Cholesterol 106.5 mg
    35%
    Sodium 1114.5 mg
    46%
    Total Carbohydrate 65.3 g
    21%
    Dietary Fiber 12.0 g
    48%
    Sugars 14.2 g
    57%
    Protein 31.5 g
    63%

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