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  • 2 cups Birds Eye® Baby Gold & White Corn, thawed and drained
  • 1/2 cup finely diced red bell pepper
  • 2 tablespoons sliced green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup pancake batter, prepared according to package directions
  • 3 tablespoons butter, melted
  • 1/2 cup reduced-fat sour cream
  • Chopped fresh chives, optional
Preheat oven to 200 degrees F.
Add corn, bell pepper, green onion, salt, and pepper to the prepared pancake mix; stir until just combined.
Heat a 10-inch nonstick skillet over MEDIUM heat. Brush pan with a bit of the butter to coat. Working in batches, add heaping tablespoons of batter to the skillet and cook, flipping, until golden brown on each side.
Place corn cakes on a baking sheet and place in preheated oven to keep warm. Brush pan with additional butter between batches as needed.
Serving Suggestion:
Serve each corn cake with a small dollop of sour cream. Garnish with chives, if desired.
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