Santa Fe Corn-and-Cheddar Cakes

5
Total Time
20 min
Prep
0 min
Cook
20 min
Serves
4
Difficulty
Easy
Replacing wheat flour with masa harina yields an unusually light, soufflé-like breakfast cake.

Ingredients

regular liquid egg substitute

1 cup(s)

masa harina

3 Tbsp

low-fat buttermilk

cup(s), low-fat

regular butter

1 Tbsp, melted

table salt

½ tsp

cayenne pepper

tsp

frozen corn kernels

cup(s), fresh or thawed

uncooked bell pepper(s)

¼ item(s), medium, red, chopped and seeded

jalapeño pepper(s)

½ Tbsp, minced, seeded (wear gloves to prevent irritation)

queso chihuahua Mexican cheese

¼ cup(s), grated (or Monterey Jack)

reduced-fat sour cream

¼ cup(s)

cilantro

2 Tbsp, chopped, fresh

Instructions

  1. 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.
  2. Mix together the sour cream and cilantro, then dollop on top of the cakes. Serve immediately.

Notes

These triple-size “pancakes” (one per person makes a generous serving) are baked in ramekins rather than cooked on a griddle. They can also be served as a luncheon entrée, accompanied by a mixed green salad with a spicy dressing.Masa harina is flour made from the dried corn-based dough used to make tortillas. Find masa harina in many supermarkets or in Hispanic groceries.

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