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.
SAVE ON THIS RECIPE!
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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