Cook’s notes: Ranch dressing or guacamole pairs well with the cakes.
Prepare corn cake batter: Place cornmeal in a medium mixing bowl.
Mix together milk and eggs; add this to the cornmeal and lightly mix until incorporated. Batter should be slightly runny. Gently fold in dried seasonings and beans, corn kernels, jalapenos and cilantro, combining thoroughly.
Fry corn cakes: Heat a nonstick griddle or fry pan on medium-high. (Lightly coat with oil or cooking spray if needed.) When griddle is hot, add rounded dollops of batter from an ice cream scoop or spoon. Flip cakes when the edges start to brown. Cook 7 more minutes or until the cake is cooked through.
Make the salsa: Combine cucumber, tomatoes and onions. Place vinegar in small mixing bowl or cup and slowly whisk in canola oil. Add to vegetables, sprinkle with basil and toss.
Presentation: Top corn cakes with salsa and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 178.9mg||55 %|
|Sodium 1103.4mg||38 %|
|Potassium 453.8mg||12 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 38.2g|
|Protein 12.1g||17 %|
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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: 285
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