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HomeArts/LeisureCorn Cakes and Soup for Supper

Corn Cakes and Soup for Supper

Martha White®Nashville, TN – A big bowl of hearty soup for supper is a comforting and satisfying way to end the day. But to complete the meal, nothing goes with soup better than cornbread. You almost can’t go wrong with your favorite cornbread – a cast iron skillet full of hot cornbread, tender corn muffins or crispy corn sticks.

“However, sometimes we forget that you don’t even have to heat up the oven to have delicious corn bread,” observed the Martha White® baking expert Linda Carman. “Corn cakes are quick and easy to make. All you have to do is stir up the batter and bake on a griddle or in a skillet like pancakes.”

Mexi Corn Cakes
Mexi Corn Cakes

Like other cornbreads, corn cakes may be made from a basic recipe – just plain good corn flavor, crisp and delicious. Or you may add other ingredients to suit your taste or complement the soup you are serving. Among the most popular cornbread variations are those that incorporate Tex-Mex flavors, by adding corn, cheese and mild or hot peppers.

This super easy recipe for Mexi Corn Cakes uses a few simple ingredients and tastes delicious with a creamy tomato or potato soup, bean soup or traditional vegetable soup.

Mexi Corn Cakes

Ingredients

Crisco® Pure Vegetable Oil
1 (6 oz.) package Martha White® Cotton Country® or Buttermilk Cornbread Mix
1/2 cup milk
1 large egg, beaten
1 (11 oz.) can vacuum-packed whole kernel corn, with red and green peppers, drained
1/2 cup shredded Cheddar cheese
2 to 4 tablespoons chopped pickled jalapeno peppers
1/4 teaspoon garlic powder

Directions

1. Heat griddle or large skillet to medium heat (350° F.). Brush or coat with vegetable oil.

2. Combine cornbread mix, milk and egg in medium bowl; blend well. Stir in corn, cheese, peppers and garlic powder.

3. Pour 1/4 cup batter for each corn cake onto hot griddle. Cook until golden brown on both sides, turning once.
Makes 12 corn cakes


Crisco is a registered trademark of The J.M. Smucker Company.

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