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Southwestern Mini Corn Cake Recipe


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     Southwestern Mini Corn Cake

Category   Appetizers
Sub Category   None
Servings   24 appetizers

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

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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