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Southwestern Corn Cakes

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By Betty Crocker Kitchens
Updated Sep 6, 2010
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Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.

Southwestern Corn Cakes

  • Prep Time 10 min
  • Total 45 min
  • Servings 2
  • Ingredients 10
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Ingredients

  • 1/2 cup frozen (thawed) corn, broccoli and red pepper mixture
  • 1 tablespoon sliced ripe olives
  • 2 cooked reduced-fat pork sausage links (2 ounces), chopped
  • 1 cup low-fat milk
  • 1/4 cup fat-free egg product or 2 egg whites
  • 1/3 cup Reduced Fat Bisquick™ mix
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon chili powder
  • 1/4 cup reduced-sodium chunky salsa, if desired
  • Cilantro, if desired

Instructions

  • Step 
    1
    Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
  • Step 
    2
    Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.

Nutrition

245 Calories
7g Total Fat
13g Protein
35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
15mg
Sodium
640mg
Total Carbohydrate
35g
Dietary Fiber
3g
Protein
13g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
18%
18%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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