MEXICAN CORN CAKES

Mexican Corn Cakes image

Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

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Ingredients

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso™ fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Steps:

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g