MENU
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Facebook
    0
  • Email
    0

Mini Corn Cakes
  • Prep 25 min
  • Total 25 min
  • Servings 24

Treat your guests with these delicious mini corn cakes made using sweet corn. A wonderful appetizer that’s served with sour cream topper. ...MORE+ LESS-

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)

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

Comment