I was tired of making tuna burgers and salmon burgers and was searching the internet (for a change) for a corn cake recipe. I’ve made corn fritters before but I can’t say they were much of a hit. The corn cake recipe, I found on the Betty Crocker website uses Bisquick, and I think this makes a huge difference. I’m thrilled with the results. Bye bye corn fritters – hello corn cakes!!

The recipe suggested serving the corn cakes with a sour cream chive dressing but I was in the mood for something spicy so I grabbed the Sriracha bottle I had in the fridge and it was perfect.

Also I noticed that perhaps I didn’t chop up my vegetables fine enough…which is SO typical of my “rush rush rush” style of cooking. Nevertheless – I was thrilled with the results.

MINI CORN CAKES 

INGREDIENTS

 1 tablespoon butter or margarine

1/3 cup chopped green onions (really really fine)

1/3 cup chopped celery (really really fine)

1/3 cup chopped red bell pepper (really really fine)

1 cup soft white bread crumbs (I used panko bread crumbs- I figured “why not”)

1/2 cup Original Bisquick® mix

1 tteaspoon 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

TOPPING

1/2 cup chive-and-onion sour cream

 METHOD

1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

will chop the veggies a little smaller next time

2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

This recipe couldnt be easier

3.  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.

FINAL PRODUCT

Will be making these again.

Hope you like this recipe as much as I did. I think it would be a great side dish along with a piece of salmon and roasted root vegetables. What do you think?

Happy Cooking.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

 

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