You will need:
3/4 cup salsa or chopped, seeded and peeled tomatoes, divided
1 cup sweet corn, fresh or frozen
1-1/4 cups Martha White cornbread mix
1 cup sour cream, divided
1 egg, slightly beaten
1/4 cup pine nuts, lightly toasted
Tops of green onions or green bell pepper strips
In a small bowl, combine 1/2 cup of salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well. Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet. Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions.
Yield 12 servings.
Note: corn cakes can be kept warm in a 200-degree oven until serving time.
Get more delicious, Tennessee recipes on the Pick Tennessee Products website.
3/4 cup salsa or chopped, seeded and peeled tomatoes, divided
1 cup sweet corn, fresh or frozen
1-1/4 cups Martha White cornbread mix
1 cup sour cream, divided
1 egg, slightly beaten
1/4 cup pine nuts, lightly toasted
Tops of green onions or green bell pepper strips
In a small bowl, combine 1/2 cup of salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well. Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet. Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions.
Yield 12 servings.
Note: corn cakes can be kept warm in a 200-degree oven until serving time.
Get more delicious, Tennessee recipes on the Pick Tennessee Products website.
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