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