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Mini Corn Cakes
Mini Corn Cakes
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Prep Time:
25 minutes
Total Time:
25 minutes
Spicy corn cakes made with Bisquick® mix, served with tangy sour cream - a quick and delicious appetizer in just 25 minutes!
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 corn, drained
  • 2 tablespoons vegetable oil
  • 1/2 cup chive-and-onion sour cream
Instructions:
  • In a large nonstick skillet, melt the butter over medium heat. Add the onions, celery, and bell pepper, and cook for 3 minutes, stirring occasionally.
  • Combine the vegetable mixture in a medium bowl with all remaining ingredients, excluding the oil and sour cream, and mix until thoroughly blended.
  • Heat 2 teaspoons of oil in the skillet over medium heat. Drop tablespoonfuls of corn mixture into the oil, spreading each into a 1 1/2-inch round. Cook for 1 to 1 1/2 minutes on each side until golden brown, turning carefully. Repeat with the remaining corn cakes, using 2 teaspoons of oil for each batch of 8. Serve with sour cream.

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