Mini Corn Cakes

 

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

• 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.