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.


★★★★★ 1 vote

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

How to Make Mini Corn Cakes


  1. 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.

Printable Recipe Card

About Mini Corn Cakes

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

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