Southwestern Mini Corn Cake Appetizers

Southwestern Mini Corn Cake Appetizers

3

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

Ingredients

{{adjustedServings}} servings 39 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. 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.
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Reviews

3
  1. 3 Ratings

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I think this recipe would be even better made with cornbread batter, rather than pancake batter.

Tried them Saturday night for two girlfriends prior to dinner. We loved them so much - we made more after dinner and had them for dessert! They're easy, they look fun, they taste great, they're ...

These were fabulous! I made them as during a dry run of appetizer candidates for a party. I omitted the red pepper because I don't like it. We decided against having them for the party because t...