Serve each corn cake with a small dollop of sour cream and garnish with chives.

Gallery

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F.

    Advertisement
  • 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.

Advertisement