MEXICAN CORN CAKES

Mexican Corn Cakes image

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

Ingredients

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

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 ¼ 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