Best 2 Mini Corn Cakes Recipes

Indulge in the delightful symphony of flavors and textures with our tempting Mini Corn Cakes, meticulously crafted to tantalize your taste buds. These culinary gems, bursting with the sweet essence of corn, offer a delightful twist on a classic. Each bite unveils a harmonious blend of sweet corn kernels, savory herbs, and a hint of spice, enveloped in a golden-brown crust that shatters upon contact. Accompanying the Mini Corn Cakes are three tantalizing recipes that elevate this dish to a culinary masterpiece. The Chipotle-Honey Butter lends a smoky-sweet kick, while the tangy Cilantro-Lime Crema adds a refreshing zest. For those who prefer a touch of heat, the Roasted Tomato Salsa delivers a vibrant and spicy explosion of flavors. Whether enjoyed as an appetizer, a side dish, or a delectable snack, these Mini Corn Cakes promise an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

MINI CORN CAKES

Mini Corn Cakes image

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.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

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

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
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.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

MINI CORN CAKES WITH AVOCADO AND TOMATOES

Mini Corn Cakes with Avocado and Tomatoes image

Provided by Anne Burrell

Time 40m

Yield about 40 mini corn cakes

Number Of Ingredients 17

Ingredients

4 ripe avocadoes, diced
2 limes, juiced
1 tablespoon Asian chile paste (sambaal oeleck)
1 bunch fresh cilantro, chopped
1 clove garlic, smashed and finely chopped
Kosher salt
24 cherry tomatoes, halved
Extra-virgin olive oil
1 stick butter
8 tablespoons cornmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs, whisked in a bowl
1 cup milk
2 cups frozen corn, defrosted
Extra-virgin olive oil

Steps:

For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
Remove the cakes and top with some avocado and a tomato half.

Tips:

To achieve a crispy exterior and a moist interior, ensure the pan is adequately heated before adding the batter.
Avoid overmixing the batter. Overmixing can result in dense and tough corn cakes.
For a sweeter corn cake, increase the amount of sugar in the batter.
For a spicier corn cake, add a pinch of cayenne pepper or chili powder to the batter.
Serve the corn cakes immediately with your favorite toppings, such as butter, honey, or syrup.

Conclusion:

Mini corn cakes are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior and moist interior, these corn cakes are a surefire hit with everyone. Whether you prefer them sweet or savory, there's a corn cake recipe out there for every taste. So next time you're looking for a quick and easy side dish, give mini corn cakes a try. You won't be disappointed!