Southwestern Mini Corn Cake Appetizers
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 473.18 ml sweet kernel corn, thawed
- 118.29 ml red bell pepper, finely diced
- 29.58 ml parsley, chopped
- 29.58 ml green onions, chopped
- 236.59 ml pancake batter, prepared
- 2.46 ml salt
- 1.23 ml black pepper
- 14.79 ml butter, melted
- 59.14 ml sour cream
- fresh chives
directions
- In a bowl, combine corn, bell pepper, parsley and green onion.
- Stir in the pancake batter, salt and pepper.
- Heat a non-stick skillet over medium heat and brush pan with butter.
- Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
- Serve warm with small dollop of sour cream and garnish with chive.
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