Savory Chili Corn Cakes
PREP
10 minutes
TOTAL TIME
20 minutes
SERVINGS
18-20 4-inch cakes
1 package
Krusteaz Southern Cornbread & Muffin Mix
1 cup
milk
1/3 cup
butter, melted
2
eggs
1 (15 oz) can
sweet corn, drained
1 (4 oz) can
diced green chilis
1 bunch
green onions, chopped
1 teaspoon
chili powder
STEP 1
Heat griddle to 375°F (medium heat) and lightly grease.
STEP 2
In large bowl, combine milk, melted butter and eggs. Add cornbread mix, corn, chilis, onions and chili powder. Stir until well-blended.
STEP 3
Scoop (#20) about ¼ cup batter per corn cake onto prepared griddle. Cook 2 ½ minutes. Flip and cook 2 ½ minutes more. Serve warm.
Makes 18-20 4-inch corn cakes.
Tip: If you like them spicy, substitute ¼ cup diced jalapeños for the green chilis.
