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Zesty Corn Cakes

Corn Cakes pair wonderfully with a meaty vegetable filling and creamy cheese sauce. When you have time on a week-end, prepare the meat filling and corn cakes. Freeze separately, thaw and reheat on a hectic weeknight.—Catherine McFann, Premier, West Virginia
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (6 ounces) tomato paste
  • 1/3 cup water
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Cheese Sauce:
  • 8 ounces process cheese (Velveeta), cubed
  • 2/3 cup evaporated milk
  • 1/2 teaspoon chili powder
  • Corn Cakes:
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • 1 egg, beaten
  • 2 tablespoons butter, melted


  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened.
  • In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
  • In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown.
  • Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.
Nutrition Facts
1 each: 834 calories, 42g fat (22g saturated fat), 197mg cholesterol, 2035mg sodium, 70g carbohydrate (34g sugars, 5g fiber), 44g protein.

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