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Thursday, February 3, 2011

Mini Corn Cakes

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 corn, drained

2 tablespoons vegetable oil

1/2 cup chive-and-onion sour cream

1.In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

2.In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

3.In 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 to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Makes 24 appetizers

recipe source: Betty Crocker

shared at

Around My Family Table

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