Bisquick Toaster Corn Cakes Or Corn Sticks Recipes

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MEXICAN CORN CAKES (COOKING FOR 2)



Mexican Corn Cakes (Cooking for 2) image

Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 10

3/4 cup Bisquick Heart Smart® mix
1/4 cup cornmeal
1/2 cup fat-free (skim) milk
2 egg whites
1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup frozen corn, cooked, drained
1 tablespoon chopped ripe olives
1/2 cup Old El Paso™ fat-free refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

MINI CORN CAKES



Mini Corn Cakes image

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

CORN STICKS



Corn Sticks image

The best part of corn bread is the crust. The worst part are the crumbs from the center. Corn sticks are almost all crust, crumbs are at a minimum. If you don't have a bread stick pan, shop around for one that bakes real bread sticks, think Italian Restaurant, You know, 1/2 inch round and 10 inches long. It will be worth the trouble.

Provided by Pierre Dance

Categories     Quick Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup wheat flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
3/4 cup milk
3 tablespoons melted lard
1 egg, lightly beaten

Steps:

  • Preheat cast iron bread stick pan in the oven to 375 f.
  • Sift together the dry ingredients.
  • Combine the wet ingredients.
  • Mix.
  • Pour into dry ingredients.
  • Do a fast light stir.
  • DO NOT OVER STIR!
  • Spray pan with non-stick spray.
  • Pour in batter.
  • Bake 25 min.

Nutrition Facts : Calories 301.7, Fat 13.9, SaturatedFat 5.4, Cholesterol 68.4, Sodium 614.4, Carbohydrate 38.5, Fiber 4.1, Sugar 1.4, Protein 7.6

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