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.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 13
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jerry gujjar
[email protected]These mini corn cakes were the perfect addition to my summer cookout! They were easy to make and everyone loved them.
Ghulam Fatima
[email protected]These corn cakes were a bit bland for my taste. I think I would add some more spices or herbs to the batter next time.
Bilal Azmat
[email protected]I'm not a huge fan of corn, but I thought I'd give these a try. I was pleasantly surprised! They were really tasty and I liked the texture.
Sheriyar Raki007
[email protected]These corn cakes were easy to make and tasted great! I added a bit of chopped bacon to the batter for some extra flavor and it was a perfect addition.
Shawnderick Bailey
[email protected]I followed the recipe exactly and my corn cakes turned out perfectly! They were golden brown and crispy on the outside, and moist and fluffy on the inside. I served them with honey butter and they were a huge hit!
Junaid Alam
[email protected]These corn cakes were a bit too dry for my taste. I think I would add a bit more milk or butter to the batter next time.
Helve Jacques
[email protected]I was a bit skeptical about these at first, but I'm so glad I tried them! They were so moist and flavorful. I'll definitely be making them again.
Naval Khan
[email protected]These were delicious! I added a bit of chopped red pepper and green onion to the batter for some extra flavor.
Shahidul
[email protected]I've made these corn cakes several times now and they always turn out perfect. They're a great way to use up leftover corn on the cob.
Wanda Nieves
[email protected]These mini corn cakes were a hit at my last dinner party! They were so easy to make and everyone loved them.