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
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
-
Step1Heat 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.
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Step2Bake 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:
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