Southwestern Mini Corn Cake Appetizers

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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