Ingredients
1
tablespoon butter or margarine
1/3
cup chopped green onions (about 5 medium)
1/3
cup chopped celery
1/3
cup chopped red bell pepper
1
cup soft white bread crumbs (about 1 1/2 slices bread)
1/2
cup Original Bisquick™ mix
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
eggs, slightly beaten
1
can (11 oz) whole kernel corn, drained
2
tablespoons vegetable oil
1/2
cup chive-and-onion sour cream
Preparation
In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.
