- 1
Ingredients
- 1 12-inch 3 nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
- 2 In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
Preparation
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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.
cup Original Bisquick® mix
eggs, slightly beaten
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.
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These mini corn cakes can be baked rather than fried. Heat oven to 400°F. Spray 2 cookie sheets with cooking spray. Make corn cakes as directed except omit vegetable oil. Drop corn mixture by tablespoonfuls onto the cookie sheets; press each into 1 1/2-inch round. Bake about 12 minutes, turning once, until golden brown.
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Made these for our card club. Everybody wanted the recipe. I baked instead of fried, added some green peppers as well as red. Even more colorful and great finger food.
I've made these twice so far and used them as a side dish. My family LOVES them and both times asks when I going to make them again. I baked them instead of frying, just awesome!
when you buy ONE any flavor 4.5 OZ. OR LARGER Chex Mix® OR Chex® 100 Calorie Snack
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