Southwestern Corn Cakes Recipes

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SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 2

Number Of Ingredients 10

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

Steps:

  • Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
  • Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.

Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWESTERN CRABCAKES



Southwestern Crabcakes image

There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.

Provided by SCOOPS44

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 10

Number Of Ingredients 10

½ cup reduced-fat sour cream
1 egg white, beaten
½ cup canned yellow corn
½ cup minced poblano pepper
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¾ cup soft bread crumbs
1 (16 ounce) can lump crabmeat, drained
¼ cup olive oil, or as needed

Steps:

  • In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
  • Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 4.4 g, Cholesterol 44.6 mg, Fat 7.7 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 211 mg, Sugar 0.6 g

SOUTHWEST CORN PANCAKES



Southwest Corn Pancakes image

Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 13

Number Of Ingredients 12

1 1/2 cups Original Bisquick™ mix
1/2 cup cornmeal
1 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 cup frozen corn, thawed, drained
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can)
1 teaspoon chili powder
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired

Steps:

  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g

SOUTHWESTERN CORN BREAD



Southwestern Corn Bread image

I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. -Tena Edyvean of Rapid City, South Dakota

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Steps:

  • Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate, Fiber 3g fiber), Protein 10g protein.

SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Make and share this Southwestern Corn Cakes recipe from Food.com.

Provided by Barb in WNY

Categories     Corn

Time 50m

Yield 3 pancakes, 4 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

Slightly spicy corn casserole

Provided by CrisDee

Categories     Corn Casserole

Time 1h

Yield 12

Number Of Ingredients 9

2 (11 ounce) cans whole kernel corn
1 (11 ounce) can cream-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 small onion, diced
1 large egg
2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  • Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  • Bake in the preheated oven until firm in the center, about 50 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g

SOUTHWESTERN MINI CORN CAKE APPETIZERS



Southwestern Mini Corn Cake Appetizers image

I found this on the Birds Eye website and thought it was an interesting appetizer. Turned out great.

Provided by SabastionCole

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups sweet kernel corn, thawed
1/2 cup red bell pepper, finely diced
2 tablespoons parsley, chopped
2 tablespoons green onions, chopped
1 cup pancake batter, prepared
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/4 cup sour cream
fresh chives

Steps:

  • In a bowl, combine corn, bell pepper, parsley and green onion.
  • Stir in the pancake batter, salt and pepper.
  • Heat a non-stick skillet over medium heat and brush pan with butter.
  • Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
  • Serve warm with small dollop of sour cream and garnish with chive.

Nutrition Facts : Calories 128.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 14, Sodium 521.6, Carbohydrate 18.2, Fiber 2.5, Sugar 3.5, Protein 3

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