Salsa Corn Cakes
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup butter melted
- 1/2 cup cornmeal
- 1 cup whole milk
- 1-1/2 cups all-purpose flour
- 6 large eggs
- 6 ounces cream cheese softened
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1/2 cup salsa drained
- 1/4 cup minced green onions
- sour cream and additional salsa
- Carbohydrate 18.7327072979028 g
- Cholesterol 475.572669879251 mg
- Fat 28.3121458875938 g
- Fiber 1.84694448933966 g
- Protein 16.8732170014304 g
- Saturated Fat 13.6975552805455 g
- Serving Size 1 1 -8 servings. (201g)
- Sodium 436.505191540628 mg
- Sugar 16.8857628085632 g
- Trans Fat 3.70826823131434 g
- Calories 391 calories
In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt just until moistened. Fold in the corn, salsa and onions., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
