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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
1 pound ground turkey or 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 |
Directions:
1. 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.
2. In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
3. 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.
4. Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce. Yield: 4 servings.
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