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Recipes
Shopping list
Ingredients
- 1 (8.5-oz) box corn muffin mix
- ½ cup whole milk buttermilk (or milk)
- 1 large egg (or ¼ cup egg substitute)
- 1 (11-oz) can Southwest (or Mexican) style corn, drained
- 4 tablespoons canola oil, divided
Steps
- Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn and let stand 10 minutes for flavors to blend.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (4 patties, 2 inches apart); cook 2–3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.
Amount per ¼ recipe serving: Calories 410, Total Fat 25g, Sat Fat 5g, Trans Fat 0g, Chol 5mg, Sodium 780mg, Total Carb 40g, Fiber 1g, Sugars 12g, Protein 6g, Calc 10%, Vitamin A 4%, Vitamin C 20%, Iron 10%