Servings:
8
Prep Time:
10 mins
Total Time:
30 mins
Ingredients
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2 cupsBirds Eye® Baby Gold & White Corn, thawed and drainedsee savings
-
1/2 cupfinely diced red bell peppersee savings
-
2 tablespoonssliced green onionsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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1 cuppancake batter, prepared according to package directionssee savings
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3 tablespoonsbutter, meltedsee savings
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1/2 cupreduced-fat sour creamsee savings
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Chopped fresh chives, optionalsee savings
Directions
1.
Preheat oven to 200 degrees F.
2.
Add corn, bell pepper, green onion, salt, and pepper to the prepared pancake mix; stir until just combined.
3.
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.
4.
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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