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Southwestern Mini Corn Cake Appetizers

  • 30minutes
  • 128calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups sweet kernel corn , thawed

  2. 1/2 cup red bell pepper , finely diced

  3. 2 tablespoons parsley , chopped

  4. 2 tablespoons green onions , chopped

  5. 1 cup pancake batter, prepared

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 1 tablespoon butter , melted

  9. 1/4 cup sour cream

  10. fresh chives

Instructions Jump to Ingredients ↑

  1. In a bowl, combine corn, bell pepper, parsley and green onion.

  2. Stir in the pancake batter, salt and pepper.

  3. Heat a non-stick skillet over medium heat and brush pan with butter.

  4. Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.

  5. Serve warm with small dollop of sour cream and garnish with chive.

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