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Mini Corn Cakes

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Mini Corn Cakes
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 24
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Treat your guests with these delicious mini corn cakes made using sweet corn. A wonderful appetizer that’s served with sour cream topper.

Ingredients

1
tablespoon butter or margarine
1/3
cup chopped green onions (about 5 medium)
1/3
cup chopped celery
1/3
cup chopped red bell pepper
1
cup soft white bread crumbs (about 1 1/2 slices bread)
1/2
cup Original Bisquick™ mix
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
eggs, slightly beaten
1
can (11 oz) whole kernel sweet corn, drained
2
tablespoons vegetable oil
1/2
cup chive-and-onion sour cream potato topper (from 12-oz container)

Directions

  • 1 In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, celery and bell pepper in butter 3 minutes, stirring occasionally.
  • 2 In medium bowl, stir vegetable mixture, bread crumbs, Bisquick mix, sugar, salt, red pepper, eggs and corn until well blended.
  • 3 In same skillet, heat 2 teaspoons of the oil over medium heat. Drop 8 tablespoonfuls of corn mixture into oil, spreading each to 1 1/2-inch round. Cook 2 to 3 minutes, carefully turning once, until golden brown. Cook remaining corn cakes in 2 batches of 8 each, using 2 teaspoons oil for each batch. Serve with sour cream topper.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Daily Value
Total Fat
3 1/2g
0%
(
Saturated Fat
1 1/2g
0%
)
Sodium
135mg
0%
Total Carbohydrate
6g
0%
(
Dietary Fiber
0g
0%
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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