Chile Corncakes

13 ingredients
2 steps

Ingredients

  • 1/2 cup whole wheat flour (about 2 3/8 ounces)
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 cup yellow cornmeal
  • 1/2 cup dried egg mix
  • 1/3 cup nonfat dry milk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups water
  • 1/2 cup fresh corn kernels
  • 1/4 cup canola oil
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 6 tablespoons reduced-fat sour cream
  • 6 tablespoons fat-free bottled salsa

Directions

  1. 1
    Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Add 2 cups water, corn, oil, and chiles, stirring just until moist.
  2. 2
    Pour about 1/3 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Serve with sour cream and salsa.

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