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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Southwestern Corn Cakes |
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Serves: 2 Print this RecipePrep: 8 min Bake: 25 min Cool: 10 min 1/2 cup frozen corn broccoli and red pepper mixture, thawed 1 tablespoon sliced ripe olives 2 cooked pork sausage links (2 ounces), chopped 1 cup low-fat (skim) milk 1/4 cup fat-free cholesterol-free eggs product or 1 egg white 1/3 cup Original Bisquick® 2 tablespoons yellow cornmeal 1/2 teaspoon chili powder 1/4 cup chunky salsa, if desired Cilantro, if desired 1. Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with cooking spray. 2. 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. 3. Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro. 1 Serving: Calories 315 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 30mg; Sodium 700mg; Carbohydrate 30g (Dietary Fiber 2g); Protein 15g % Daily Value: Vitamin A 28%; Vitamin C 24%; Calcium 22%; Iron 12% Diet Exchanges: 2 Starch, 1 High-Fat Meat, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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