Santa Fe Corn-and-Cheddar Cakes
Regular liquid egg substitute
⅔ cup(s), low-fat
1 Tbsp, melted
Frozen corn kernels
⅔ cup(s), fresh or thawed
Uncooked bell pepper(s)
¼ item(s), medium, red, chopped and seeded
½ Tbsp, minced, seeded (wear gloves to prevent irritation)
Queso chihuahua Mexican cheese
¼ cup(s), grated (or Monterey Jack)
Reduced-fat sour cream
2 Tbsp, chopped, fresh
- Preheat the oven to 450°F. Whisk together the egg substitute and masa harina in a bowl, then whisk in the buttermilk, butter, salt, and cayenne. Fold in the corn kernels, red bell pepper, jalapeño, and cheese. Spray 4 (1 1/4-cup) ramekins with nonstick spray and pour 2/3 cup of the batter into each. Put the ramekins on a baking sheet and bake until browned and puffed, about 20 minutes. Run a knife around the inside of the ramekins and unmold each cake onto a plate.
- Mix together the sour cream and cilantro, then dollop on top of the cakes. Serve immediately.