Santa Fe Corn-and-Cheddar Cakes
5
Points®
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
Liquid egg substitute
1 cup(s)
Masa harina
3 Tbsp
1% low fat buttermilk
⅔ cup(s), low-fat
Unsalted butter
1 Tbsp, melted
Table salt
½ tsp
Cayenne pepper
⅔ tsp
Frozen corn
⅔ cup(s), fresh or thawed
Bell pepper
¼ item(s), medium, red, chopped and seeded
Jalapeño pepper
½ Tbsp, minced, seeded (wear gloves to prevent irritation)
Queso chihuahua Mexican cheese
¼ cup(s), shredded, 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.
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