Mexican Corn Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (8 1/2 ounce) package corn muffin mix
• 3/4 cup water
• 1 egg
• 1 (16 ounce) can black beans, rinsed and drained
• 2 cups diced cooked chicken
• 1 (8 ounce) jar chunky style salsa
• 1/8 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• shredded cheddar cheese, for garnish (optional)
• light sour cream, for garnish (optional)

Recipe

• 1 to make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
• 2 batter will be slightly lumpy.
• 3 grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
• 4 make corn cakes in batches using â¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (you should have 12 corncakes total).
• 5 in small saucepan stir together black beans, chicken, salsa and cumin.
• 6 cook over low heat just until heated through.
• 7 remove pan from heat and stir in cilantro.
• 8 to serve, place three corn cakes on each plate.
• 9 top with bean and chicken mixture.
• 10 garnish with shredded cheddar cheese and a dollop of sour cream.