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
SOUTHWESTERN MINI CORN CAKE APPETIZERS
I found this on the Birds Eye website and thought it was an interesting appetizer. Turned out great.
Provided by SabastionCole
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine corn, bell pepper, parsley and green onion.
- Stir in the pancake batter, salt and pepper.
- Heat a non-stick skillet over medium heat and brush pan with butter.
- Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
- Serve warm with small dollop of sour cream and garnish with chive.
Nutrition Facts : Calories 128.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 14, Sodium 521.6, Carbohydrate 18.2, Fiber 2.5, Sugar 3.5, Protein 3
MINI CORN CAKES
These mini corn cakes can be baked. Heat oven to 400^, spray 2 cookie sheets with cooking spray. Make as directed except omit vegetable oil. Drop mixture by Tablespoonfuls onto cookie sheet; press each into 1 1/2- inch round. Bake about 12 minutes, turning once until golden brown on both sides.
Provided by Pat Duran
Categories Other Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally. In a medium bowl, stir vegetable mixture and remaining ingredients except the oil and sour cream until well blended. In the 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 and 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons of oil for each batch of 8 corn cakes. Serve with the sour cream mixture.
MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
- Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.
SOUTHWESTERN CORN CAKES
Make and share this Southwestern Corn Cakes recipe from Food.com.
Provided by Barb in WNY
Categories Corn
Time 50m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute the onions in oil and margarine until soft.
- Add the garlic and peppers and cook for about 5 minutes.
- In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
- Blend in the onion mixture and cheddar cheese.
- Pour enough batter to make dollar size pancakes on a greased hot griddle.
- Cook until bubbles rise to the surface and the edges are browned.
- Turn and brown the other side.
- To serve; overlap three pancakes in a circle.
- Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.
Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8
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.
SOUTHWESTERN CORN CAKES
Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
- Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.
Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg
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