Best Zesty Corn Cakes Recipes

ZESTY ZUCCHINI CORN CAKES

Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

ZESTY CORN CAKES

Zesty Corn Cakes image

Corn Cakes pair wonderfully with a meaty vegetable filling and creamy cheese sauce. When you have time on a week-end, prepare the meat filling and corn cakes. Freeze separately, thaw and reheat on a hectic weeknight.-Catherine McFann, Premier, West Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (6 ounces) tomato paste
1/3 cup water
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cheese Sauce:
8 ounces process cheese (Velveeta), cubed
2/3 cup evaporated milk
1/2 teaspoon chili powder
Corn Cakes:
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup evaporated milk
1/4 cup water
1 egg, beaten
2 tablespoons butter, melted

Steps:

In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened. , In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted. , In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown. , Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.

Nutrition Facts : Calories 834 calories, Fat 42g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 2035mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 5g fiber), Protein 44g protein.

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