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
MINI CORN CAKES WITH SCALLIONS
Serve up these little bites on Derby Day with our Bourbon Mint Tea.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Coat two 12-cup mini muffin pans with cooking spray.
- In a large bowl, combine corn, milk, egg, sugar, scallion whites, baking powder, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne. Stir in cornmeal and flour.
- Drop batter by rounded tablespoons into prepared muffin pans. Bake until cakes are just set in the center, 8 to 10 minutes. Loosen with a table knife, and remove from pans. Serve corn cakes immediately, garnished with sour cream and scallion greens.
MINI CORN CAKES WITH AVOCADO AND TOMATOES
Provided by Anne Burrell
Time 40m
Yield about 40 mini corn cakes
Number Of Ingredients 17
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.
SCALLION CAKES
Provided by Grace Young
Categories Cake Onion Appetizer Fry Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 scallion cakes. Serves 6 to 8 as apart of a multicourse lunch
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
- Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
- Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
- In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.
FRIED CORN CAKES WITH GREEN ONIONS
Categories Milk/Cream Egg Onion Breakfast Brunch Side Fry Quick & Easy Corn Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Blend flour, sugar, baking powder, salt and cayenne pepper in large bowl. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn and green onions.
- Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Drop batter by scant 1/4 cupfuls into skillet. Cook cakes until brown and cooked through, about 3 minutes per side. Transfer to baking sheet. Place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Serve cakes hot.
CALICO CORN CAKES
Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 308mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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- In a large bowl, combine the sauteed scallion and corn with the green scallion, cilantro, egg yolk, half and half, cheeses, flour, baking powder and salt.
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