 Home-Style Corn Cakes
Makes about 18 corn cakes
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Image © Publications International, Ltd.
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Home-Style Corn Cakes
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Ingredients
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1
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cup yellow cornmeal
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1/2
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cup all-purpose flour
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1/2
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teaspoon baking powder
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1/2
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teaspoon baking soda
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1
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envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
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3/4
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cup buttermilk
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1
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egg, beaten
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1
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can (14-3/4 ounces) cream-style corn
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2
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ounces roasted red peppers, chopped (about 1/4 cup)
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I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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*Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
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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.
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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.
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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.
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© Unilever
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Printed
from fbnr.com
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