MEXICAN CORN CAKES
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
- Batter will be slightly lumpy.
- Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
- Make corn cakes in batches using ΒΌ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
- In small saucepan stir together black beans, chicken, salsa and cumin.
- Cook over low heat just until heated through.
- Remove pan from heat and stir in cilantro.
- To serve, place three corn cakes on each plate.
- Top with bean and chicken mixture.
- Garnish with shredded cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 512.5, Fat 13.8, SaturatedFat 3.6, Cholesterol 106.6, Sodium 1114.5, Carbohydrate 65.3, Fiber 12.1, Sugar 14.3, Protein 31.5
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