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 http://www.frugalfollies.com/2011/02/frugal-food-thursday-poached-chicken.html
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