Santa Fe Corn-and-Cheddar Cakes
- Total Time
- 0:20
- Prep
- 0:00
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
Replacing wheat flour with masa harina yields an unusually light, soufflé-like breakfast cake.
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regular liquid egg substitute1 cup(s)
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masa harina3 Tbsp
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low-fat buttermilk⅔ cup(s), low-fat
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regular butter1 Tbsp, melted
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table salt½ tsp
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cayenne pepper⅔ tsp
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frozen corn kernels⅔ cup(s), fresh or thawed
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uncooked bell pepper(s)¼ item(s), medium, red, chopped and seeded
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jalapeño pepper(s)½ Tbsp, minced, seeded (wear gloves to prevent irritation)
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queso chihuahua Mexican cheese¼ cup(s), grated (or Monterey Jack)
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reduced-fat sour cream¼ cup(s)
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cilantro2 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.