CALICO CORN CAKES

Calico Corn Cakes image

Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.

Provided by Taste of Home

Time 25m

Yield 3 servings.

Number Of Ingredients 15

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa

Steps:

In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 308mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.