Mini Corn Cakes

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

24

appetizers

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.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quick Tip:
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.

Nutrition Information:

1 Serving (1 Appetizer (with 1 teaspoon sour cream))
  • Calories 60
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 135mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.