Southwestern Corn Cakes

Barb in WNY's Note:

From the recipe file to try soon.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 3.0 pancakes

• 1/2 cup onion, chopped
• 1 tablespoon oil
• 1 tablespoon margarine
• 1 garlic clove, minced
• 1/2 cup mixed pepper, chopped (green and red)
• 17 ounces cream-style corn
• 3 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup cheddar cheese, shredded
• 2 tablespoons salsa
• 1 tablespoon sour cream
• olive, chopped

Directions:

1. In a skillet, saute the onions in oil and margarine until soft.
2. Add the garlic and peppers and cook for about 5 minutes.
3. In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
4. Blend in the onion mixture and cheddar cheese.
5. Pour enough batter to make dollar size pancakes on a greased hot griddle.
6. Cook until bubbles rise to the surface and the edges are browned.
7. Turn and brown the other side.
8. To serve; overlap three pancakes in a circle.
9. Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.

Reviews

[Toni in Colorado]

I was going to post this recipe until I found that you already had. I got my recipe from The American Country Inn and Bed and Breakfast Cookbook. It makes a large batch for just the 2 of us, so we had it as a side dish 2 nights in a row. I did not use the garnishes, and it was still good. Thanks for posting the recipe.