Round Up Corn Cakes
List of Ingredients
3/4 cup Old El Paso® Garden Pepper or Thick 'n Chunky Salsa
1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
1 (8 1/2-oz.) pkg. corn muffin mix
1 cup regular or nonfat sour cream
1 egg, slightly beaten
1/4 cup pine nuts or shelled sunflower seeds, lightly toasted*
In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4
cup salsa and remaining corn; mix well.
Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium
heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 mins on
each side or until golden brown.**
To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour
cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately. 36 corn cakes;
TIPS:* To toast pine nuts, spread on cookie sheet; bake at 350 F. for 3 to 6 mins or until
light golden brown, stirring occasionally. ** Corn cakes can be kept warm in 200 F. oven
until serving time.