Mexican Corn Cakes - cooking recipe

Ingredients

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)

Preparation

To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
Batter will be slightly lumpy.
Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
Make corn cakes in batches using 1/4 cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
In small saucepan stir together black beans, chicken, salsa and cumin.
Cook over low heat just until heated through.
Remove pan from heat and stir in cilantro.
To serve, place three corn cakes on each plate.
Top with bean and chicken mixture.
Garnish with shredded cheddar cheese and a dollop of sour cream.