Southwestern Corn Cakes Recipe

Name: Southwestern Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup onion, chopped, 1 tablespoon oil, 1 tablespoon margarine, 1 garlic clove, minced, and more.

Yes, Southwestern Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwestern Corn Cakes

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