Zesty Zucchini Corn Cakes

By JacqueDavison

Ingredients

• 1 cup grated zucchini
• 1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
• 1/4 cup chopped onion
• 1 egg
• 1 cup Original Bisquick® mix
• 1 tablespoon milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable oil for cooking, if desired
• 1/3 cup sour cream
• 1 cup cherry tomatoes, quartered
• Fresh basil sprigs, if desired

Preparation

Step 1

1
In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
2
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
3
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Make ’em cheesy! Add 1/4 cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.

These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.