mini corn cakes
(1 rating)
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.
(1 rating)
yield
24 appetizers.
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For mini corn cakes
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1 Tbspbutter or margarine
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1/3 cdiced green onion
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1/3 cdiced celery
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1/3 cdiced red bell pepper
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1 csoft bread crumbs
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1/2 coriginal bisquick mix
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1 Tbspgranulated sugar
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pinch of salt
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pinch of ground cayenne pepper
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2 lgeggs, slightly beaten
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11 ozmexican style whole kernel corn,drained
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2 Tbspvegetable oil
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1/2 cchive & onion dairy sour cream
How To Make mini corn cakes
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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.
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