mini corn cakes
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.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
24 appetizers.
Ingredients
- 1 tablespoon butter or margarine
- 1/3 cup diced green onion
- 1/3 cup diced celery
- 1/3 cup diced red bell pepper
- 1 cup soft bread crumbs
- 1/2 cup original bisquick mix
- 1 tablespoon granulated sugar
- - pinch of salt
- - pinch of ground cayenne pepper
- 2 large eggs, slightly beaten
- 11 ounces mexican style whole kernel corn,drained
- 2 tablespoons vegetable oil
- 1/2 cup chive & onion dairy sour cream
How To Make mini corn cakes
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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