Mini Corn Cakes

Pat Duran


These mini corn cakes can be baked. Heat oven to 400^, spray 2 cookie sheets with cooking spray. Make as directed except omit vegetable oil. Drop mixture by Tablespoonfuls onto cookie sheet; press each into 1 1/2- inch round. Bake about 12 minutes, turning once until golden brown on both sides.

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24 appetizers.


5 Min


25 Min


Stove Top


1 Tbsp
butter or margarine
1/3 c
diced green onion
1/3 c
diced celery
1/3 c
diced red bell pepper
1 c
soft bread crumbs
1/2 c
original bisquick mix
1 Tbsp
granulated sugar
pinch of salt
pinch of ground cayenne pepper
2 large
eggs, slightly beaten
11 oz
mexican style whole kernel corn,drained
2 Tbsp
vegetable oil
1/2 c
chive & onion dairy sour cream

Directions Step-By-Step

In a 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In a medium bowl, stir vegetable mixture and remaining ingredients except the oil and sour cream until well blended. In the same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by Tablespoonfuls, spreading each into 1 1/2 -inch round. Cook 1 minute and 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons of oil for each batch of 8 corn cakes. Serve with the sour cream mixture.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy