Home-Style Corn Cakes

By polledl

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 3/4 cup buttermilk
• 1 egg, beaten
• 1 can (14-3/4 oz.) cream-style corn
• 2 ounces roasted red peppers, chopped (about 1/4 cup)
• I Can't Believe It's Not Butter!® Spread

Details

Preparation time 15mins

Preparation

Step 1

1.1. In large bowl, combine cornmeal, flour, baking powder and baking soda. Stir in Lipton® Recipe Secrets® Onion Soup Mix blended with buttermilk, egg, corn and roasted red peppers. 2. In 12-inch nonstick skillet or on griddle, melt 1/2 teaspoon Spread over medium heat. Drop 1/4 cup batter for each corn cake and cook, turning once, 5 minutes or until cooked through and golden brown. Remove to serving platter and keep warm. Repeat with remaining batter and additional Spread if needed. Serve, if desired, with sour cream and prepared salsa. Also terrific with Lipton® Recipe Secrets® Golden Onion Soup Mix. FOOD NOTE: Leftover corn cakes may be frozen. Reheat straight from the freezer in preheated 350° oven for 15 minutes.