ounces roasted red peppers, chopped (about 1/4 cup)
I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
*Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
1. In large bowl, combine cornmeal, flour, baking powder and baking soda. Blend soup mix with buttermilk, egg, corn and roasted red peppers; stir into cornmeal mixture.
2. In 12-inch nonstick skillet or on griddle, melt 1/2 teaspoon I Can't Believe It's Not Butter!® Spread over medium heat. Drop 1/4 cup batter for each corn cake and cook, turning once, 5 minutes or until cooked through and golden brown. Remove to serving platter and keep warm. Repeat with remaining batter and additional I Can't Believe It's Not Butter!® Spread if needed. Serve, if desired, with sour cream and prepared salsa.
Tip
Leftover corn cakes can be wrapped and frozen. Remove them from the wrapping and reheat them straight from the freezer in a preheated 350°F oven for about 15 minutes.
Click here for printable version
