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.
Mini Corn Cakes
- Prep Time 25 min
- Total 25 min
- Servings 24
- 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
Instructions
-
Step1In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
-
Step2In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
-
Step3In 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
60
Calories
3 1/2g
Total Fat
1g
Protein
6g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer (with 1 teaspoon sour cream)
- Calories
- 60
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 135mg
- 6%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
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 Choice
1/2Tips from the Betty Crocker Kitchens
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