Mexicali Corn Cakes
- 1/2 medium red bell pepper
- 2 green onions
- 1/4 cup (50 mL) frozen corn, thawed
- 3 eggs
- 1/2 cup (125 mL) water
- 1/4 cup (50 mL) butter (1/2 stick)
- 1/2 cup (125 mL) flour
- 1/4 cup (50 mL) cornmeal
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- 2 oz (60 g) sharp cheddar cheese (1/2 cup/125 mL grated)
Preheat oven to 400°F (200°C). Spray wells of Deluxe Mini-Muffin Pan generously with nonstick cooking spray.
Cut bell pepper and green onions into small pieces with Utility Knife. Finely process bell pepper, green onions and corn in Manual Food Processor. Place eggs in (2-cup/500-mL) Easy Read Measuring Cup and carefully beat with Stainless Whisk until blended.
In Classic Batter Bowl, microwave water and butter, uncovered, on HIGH 1 1/2-2 minutes or until boiling.
Add flour, cornmeal, salt and cayenne to hot water and butter in batter bowl; mix with Small Mix ‘N Scraper® until mixture forms a dough and dry ingredients are incorporated. Add half of the eggs and mix until well blended. Add remaining eggs and mix well to form a batter.
Grate cheese with Microplane® Adjustable Coarse Grater. Add cheese and bell pepper mixture to batter and mix well.
Spoon 1 rounded tbsp (15 mL) of batter into each well of pan. Bake 12-15 minutes or until light golden brown. Remove pan from oven to Stackable Cooling Rack and cool 3 minutes. Remove corn cakes from pan; serve warm.
- 24 servings of 1 corn cake
Nutrients per serving:
U.S. Nutrients per serving: Calories 50, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 4 g, Fiber 0 g, Protein 2 g