SOUTHWESTERN CORN CAKES

Southwestern Corn Cakes image

Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

1/2 cup frozen (thawed) corn, broccoli and red pepper mixture
1 tablespoon sliced ripe olives
2 cooked reduced-fat pork sausage links (2 ounces), chopped
1 cup low-fat milk
1/4 cup fat-free egg product or 2 egg whites
1/3 cup Reduced Fat Bisquick™ mix
2 tablespoons yellow cornmeal
1/2 teaspoon chili powder
1/4 cup reduced-sodium chunky salsa, if desired
Cilantro, if desired

Steps:

Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.

Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg

*** Explore more Southwestern Corn Cakes Recipes »

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