Ricotta Corn Cakes with Salsa
- 2 cups green onions, diced
- 4 cups ricotta cheese
- 4 cups corn (canned or frozen)
- 1 Pouch/Can (16 oz) Marie Callender’s Corn Bread Mix
- 6 large eggs, mixed
- 1/2 tsp salt
- 1/2 tsp black pepper
- Salsa/Sour Cream, as desired
1.In bowl combine all of the above ingredients
2.Mix until everything is equally distributed
3.Preheat griddle to medium
4.Spray with pan spray or brush with oil
5.Using a 1/3 cup measure portion cakes on griddle
6.Griddle until brown
7.Flip when bubbles in batter pop and brown other side
8.Brown second side
9.Serve warm with salsa and/or sour cream.
Makes approximately 16 - 3 inch corn cakes.