MINI CORN CAKES

Mini Corn Cakes image

Provided by @MakeItYours

Number Of Ingredients 13

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) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream potato topper (from 12-oz container)

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, celery and bell pepper in butter 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture, bread crumbs, Bisquick mix, sugar, salt, red pepper, eggs and corn until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Drop 8 tablespoonfuls of corn mixture into oil, spreading each to 1 1/2-inch round. Cook 2 to 3 minutes, carefully turning once, until golden brown. Cook remaining corn cakes in 2 batches of 8 each, using 2 teaspoons oil for each batch. Serve with sour cream topper.