Try this Corn Cakes with Sweet Pepper Relish recipe, or contribute your own.
Suggest a better descriptionRELISH: In a large skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saute 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro. Refrigerate until completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15 minutes. In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 290 | ||
Calories from Fat: 94 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 353mg | 109 % | |
Sodium 167.8mg | 6 % | |
Potassium 186.8mg | 5 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 32.8g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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