Sweet Milk Corn Cakes With Tennessee White Bean Sal

Name: Sweet Milk Corn Cakes With Tennessee White Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon crisco vegetable oil; ½ cup chopped onion; 1 garlic clove, minced; 1 (15 1/2 ounce) can great northern beans, drained or 1 (15 1/2 ounce) canother white beans; 1 medium tomatoes, seeded and chopped; 1 small jalapeno chile, minced; 12 avocado, finely chopped; ½ cup chopped bell pepper; 2 tablespoons chopped fresh cilantro, if desired; 1 tablespoon lemon juice; salt and pepper, to taste; 1 large egg; 1 cup Martha White self-rising corm meal mix (white); ½ teaspoon sugar; ¾ cup milk; 1 tablespoon crisco vegetable oil

Servings: persons

1 tablespoon crisco vegetable oil
½ cup chopped onion
1 garlic clove, minced
1 (15 1/2 ounce) can great northern beans, drained or 1 (15 1/2 ounce) canother white beans
1 medium tomatoes, seeded and chopped
1 small jalapeno chile, minced
12 avocado, finely chopped
½ cup chopped bell pepper
2 tablespoons chopped fresh cilantro, if desired
1 tablespoon lemon juice
salt and pepper, to taste
1 large egg
1 cup Martha White self-rising corm meal mix (white)
½ teaspoon sugar
¾ cup milk
1 tablespoon crisco vegetable oil

1
Prepare and cook sweet milk corn cakes as directed in recipe.
2
Heat oil in medium saucepan over medium heat until hot.
3
Add onion and garlic: cook about 5 minutes or until tender stirring frequently.
4
Stir in beans; cook until bubbly.
5
Mash mixture with potato masher or fork until thick and lumpy.
6
spoon into serving bowl,.
7
Set aside.
8
Combine tomato, chile, avacado, bell pepper, cilantro,and lemon juice in small bowl; mix well.
9
Add salt and pepper to taste.
10
Spoon tomato mixture over bean mixture.
11
Serve with Sweet milk corn Cakes.
12
Sweet milk corncakes:.
13
Beat egg in large bowl.
14
Add corn meal mix, sugar and milk: mix well.
15
If batter is too thick, add additional milk.
16
Heat griddle or large skillet to medium heat(350 degrees) Grease lightly with oil.
17
Pour 1/4 cup batter for each corn cake onto hot griddle.
18
Cook until edges look cooked and bubbles begin to break on surface.
19
Turn and cook until golden brown.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon crisco vegetable oil, ½ cup chopped onion, 1 garlic clove, minced, 1 (15 1/2 ounce) can great northern beans, drained or 1 (15 1/2 ounce) canother white beans, and more.

Yes, Sweet Milk Corn Cakes With Tennessee White Bean Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Milk Corn Cakes With Tennessee White Bean Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions