Southwestern Corn Cakes

Name: Southwestern Corn Cakes
Ingredients: 1/2 cup onion, chopped; 1 tablespoon oil; 1 tablespoon margarine; 1 garlic clove, minced; 1/2 cup mixed pepper, chopped (green and red); 17 ounces cream-style corn; 3 eggs; 1 cup flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup cheddar cheese, shredded; 2 tablespoons salsa; 1 tablespoon sour cream; olive, chopped

14 ingredients

9 steps

Ingredients

1/2 cup onion, chopped
1 tablespoon oil
1 tablespoon margarine
1 garlic clove, minced
1/2 cup mixed pepper, chopped (green and red)
17 ounces cream-style corn
3 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup cheddar cheese, shredded
2 tablespoons salsa
1 tablespoon sour cream
olive, chopped

Directions

1

In a skillet, saute the onions in oil and margarine until soft.
2

Add the garlic and peppers and cook for about 5 minutes.
3

In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
4

Blend in the onion mixture and cheddar cheese.
5

Pour enough batter to make dollar size pancakes on a greased hot griddle.
6

Cook until bubbles rise to the surface and the edges are browned.
7

Turn and brown the other side.
8

To serve; overlap three pancakes in a circle.
9

Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.