Mini Corn Cakes

By CruelK8E

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.