This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Southwestern Mini Corn Cake Appetizers

By: Birds Eye®

"These delicious appetizers, made with Southwestern flare, can be topped with your favorite herb, diced peppers or some more cooked corn."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 appetizers

Ingredients

2 cups Birds Eye® Sweet Kernel Corn, thawed
1/2 cup red bell pepper, finely diced
2 tablespoons parsley, chopped
2 tablespoons green onion, chopped
1 cup pancake batter, made according to package directions
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/4 cup 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. Brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way. Serve warm with small dollop of sour cream. Garnish of chive.