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Chile Corn Pancakes With Salsa

Ingredients

1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
1 can (4 oz.) diced green chiles
1/3 cup flour
1/2 teaspoon baking powder
1/3 cup shredded cheddar cheese
2 tablespoons oil
1 egg, slightly beaten
1 cup mild salsa

  

Directions

COMBINE corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.

HEAT oil in medium skillet until hot.

POUR ¼ cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter. Serve with salsa.

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Chile Corn Pancakes With Salsa

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Chile Corn Pancakes make a wonderful entrée as well as a fabulous side dish for your next meal. Serve with salsa.
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Chile Corn Pancakes With Salsa

Ingredients:

1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
1 can (4 oz.) diced green chiles
1/3 cup flour
1/2 teaspoon baking powder
1/3 cup shredded cheddar cheese
2 tablespoons oil
1 egg, slightly beaten
1 cup mild salsa

Directions:

COMBINE corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.

HEAT oil in medium skillet until hot.

POUR ¼ cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter. Serve with salsa.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 0 minutes

Servings: 4

In this recipe:


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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

    *Percent Daily Values are based on a 2,000 calorie diet.

    In this recipe:


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