cups Bisquick Heart Smart® mix
cup fat-free (skim) milk
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
cup frozen corn, cooked, drained
tablespoons chopped ripe olives
cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
cup shredded reduced-fat cheddar cheese (2 oz)
Fat-free sour cream, if desired
1Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
2In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
3Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.
Yellow cornmeal will give these corn cakes a buttery golden color, but white cornmeal can also be used.
Sprinkle chopped fresh cilantro on top of each stack.
1 Cake Stack
- Calories from Fat
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.