>From the Betty Crocker website...
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Mexican Corn Cakes
Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a
healthier twist to popular pancakes.
Prep Time:15 min
Start to Finish:35 min
Makes:6 cake stacks
1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1/2 cup Green Giant® Niblets® frozen whole kernal corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso® fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired
Heat 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.
In 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.
Microwave 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.
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~~~***Rhonda G in Missouri***~~~
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