Mini Corn Cakes

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that’s ready in 25 minutes.

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( 45 Ratings)

45 Ratings

5 Stars 38%

4 Stars 18%

3 Stars 31%

2 Stars

1 Stars

Member Reviews ( 11 )

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Prep Time 25 min
Total Time 25 min
Servings 24

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

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Directions

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.

EXPERT TIPS

Expert Tips

These mini corn cakes can be baked rather than fried. Heat oven to 400°F. Spray 2 cookie sheets with cooking spray. Make corn cakes as directed except omit vegetable oil. Drop corn mixture by tablespoonfuls onto the cookie sheets; press each into 1 1/2-inch round. Bake about 12 minutes, turning once, until golden brown.

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