Southwestern Mini Corn Cake Appetizers Recipes

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MINI CORN CAKES WITH AVOCADO AND TOMATOES



Mini Corn Cakes with Avocado and Tomatoes image

Provided by Anne Burrell

Time 40m

Yield about 40 mini corn cakes

Number Of Ingredients 17

4 ripe avocadoes, diced
2 limes, juiced
1 tablespoon Asian chile paste (sambaal oeleck)
1 bunch fresh cilantro, chopped
1 clove garlic, smashed and finely chopped
Kosher salt
24 cherry tomatoes, halved
Extra-virgin olive oil
1 stick butter
8 tablespoons cornmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs, whisked in a bowl
1 cup milk
2 cups frozen corn, defrosted
Extra-virgin olive oil

Steps:

  • For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
  • In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
  • Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
  • For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
  • Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
  • Remove the cakes and top with some avocado and a tomato half.

SOUTHWESTERN MINI CORN CAKE APPETIZERS



Southwestern Mini Corn Cake Appetizers image

I found this on the Birds Eye website and thought it was an interesting appetizer. Turned out great.

Provided by SabastionCole

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups sweet kernel corn, thawed
1/2 cup red bell pepper, finely diced
2 tablespoons parsley, chopped
2 tablespoons green onions, chopped
1 cup pancake batter, prepared
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/4 cup sour cream
fresh chives

Steps:

  • 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 and brush pan with butter.
  • Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
  • Serve warm with small dollop of sour cream and garnish with chive.

Nutrition Facts : Calories 128.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 14, Sodium 521.6, Carbohydrate 18.2, Fiber 2.5, Sugar 3.5, Protein 3

SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Make and share this Southwestern Corn Cakes recipe from Food.com.

Provided by Barb in WNY

Categories     Corn

Time 50m

Yield 3 pancakes, 4 serving(s)

Number Of Ingredients 14

1/2 cup onion, chopped
1 tablespoon oil
1 tablespoon margarine
1 garlic clove, minced
1/2 cup mixed pepper, chopped (green and red)
17 ounces cream-style corn
3 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup cheddar cheese, shredded
2 tablespoons salsa
1 tablespoon sour cream
olive, chopped

Steps:

  • In a skillet, saute the onions in oil and margarine until soft.
  • Add the garlic and peppers and cook for about 5 minutes.
  • In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
  • Blend in the onion mixture and cheddar cheese.
  • Pour enough batter to make dollar size pancakes on a greased hot griddle.
  • Cook until bubbles rise to the surface and the edges are browned.
  • Turn and brown the other side.
  • To serve; overlap three pancakes in a circle.
  • Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.

Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8

SHRIMP CORN CAKES WITH SOY MAYO



Shrimp Corn Cakes with Soy Mayo image

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen (2/3 cup sauce).

Number Of Ingredients 21

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

Steps:

  • In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTHWESTERN MINI TURKEY MEATBALLS



Southwestern Mini Turkey Meatballs image

Bite-sized meatballs served with a spicy, creamy salsa dip. Makes enough for a party!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 45m

Yield 24

Number Of Ingredients 10

2 pounds ground turkey
1 cup finely crushed tortilla chips
1 egg
2 cups Dannon Oikos Plain Greek Nonfat Yogurt
½ cup chopped cilantro
1 cup prepared (jar) picante sauce or salsa, divided
1 cup frozen corn kernels, thawed
1 cup black beans
1 teaspoon cumin
1 teaspoon ground chipotle chili powder, divided

Steps:

  • In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
  • In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
  • Serve meat balls on shredded lettuce with reserved sauce for dipping.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 8.7 g, Cholesterol 36.9 mg, Fat 3.5 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 102.6 mg, Sugar 0.8 g

SOUTHWESTERN STEAK WITH CORN AND CHILES



Southwestern Steak with Corn and Chiles image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons roasted salted hulled pumpkin seeds (pepitas), finely chopped
2 teaspoons Southwest seasoning blend
1/2 teaspoon pepper
1 lb boneless beef top sirloin steak (1 inch thick)
4 teaspoons olive oil
4 ears fresh sweet corn, husks removed, cut in half crosswise, or 8 frozen small ears corn
2 large poblano chiles, cut in half lengthwise, stems and seeds removed
1 medium onion, cut into 8 wedges
1/4 cup roasted salted hulled pumpkin seeds (pepitas)

Steps:

  • In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.
  • Meanwhile, set oven control to broil. Line 15x10 x1-inch pan with heavy-duty foil; spray foil with cooking spray. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Place corn, chiles and onion in pan. Drizzle oil mixture over vegetables; toss until evenly coated. Push vegetables together in single layer around sides of pan. Add beef to center of pan.
  • Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
  • Slice beef; place on platter. Add vegetables to platter; sprinkle with 1/4 cup pumpkin seeds.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 4 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g, TransFat 0 g

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE



Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce image

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Provided by Athena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 16

¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  • Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  • To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g

SOUTHWESTERN MINI CORN CAKE APPETIZERS



Southwestern Mini Corn Cake Appetizers image

These delicious appetizers, made with Southwestern flare, can be topped with your favorite herb, diced peppers or some more cooked corn.

Provided by Allrecipes Member

Yield 24

Number Of Ingredients 10

2 cups Birds Eye® Sweet Kernel Corn, thawed
½ cup red bell pepper, finely diced
2 tablespoons parsley, chopped
2 tablespoons green onion, chopped
1 cup pancake batter, made according to package directions
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter, melted
¼ cup sour cream
1 tablespoon Fresh chives

Steps:

  • 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.

Nutrition Facts : Calories 39.4 calories, Carbohydrate 6.2 g, Cholesterol 4.8 mg, Fat 1.3 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 130.9 mg, Sugar 0.1 g

SOUTHWESTERN CORN CAKES



Southwestern Corn Cakes image

Looking for a southwestern cuisine casserole dinner? Then try this sausage, veggie and cornmeal cake topped with salsa and cilantro - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 2

Number Of Ingredients 10

1/2 cup frozen (thawed) corn, broccoli and red pepper mixture
1 tablespoon sliced ripe olives
2 cooked reduced-fat pork sausage links (2 ounces), chopped
1 cup low-fat milk
1/4 cup fat-free egg product or 2 egg whites
1/3 cup Reduced Fat Bisquick™ mix
2 tablespoons yellow cornmeal
1/2 teaspoon chili powder
1/4 cup reduced-sodium chunky salsa, if desired
Cilantro, if desired

Steps:

  • Heat oven to 425°. Spray two 10- to 12-ounce individual casseroles or custard cups with nonstick cooking spray. Spoon half the corn mixture, olives and sausage into each casserole. Place milk, egg product, baking mix, cornmeal and chili powder in blender. Cover and blend on high speed 15 seconds or until smooth. (Or beat on high speed 1 minute.) Pour evenly over sausage mixture.
  • Bake uncovered 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Top with salsa and cilantro.

Nutrition Facts : Calories 245, Carbohydrate 35 g, Cholesterol 15 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg

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

SOUTHWEST CORN PANCAKES



Southwest Corn Pancakes image

Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 13

Number Of Ingredients 12

1 1/2 cups Original Bisquick™ mix
1/2 cup cornmeal
1 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 cup frozen corn, thawed, drained
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can)
1 teaspoon chili powder
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired

Steps:

  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g

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From paknsave.co.nz


BIRDS EYE: APPETIZERS | MYRECIPES
2012-01-24 Birds Eye® Southwestern Mini Corn Cake Appetizers Recipe. Serve each corn cake with a small dollop of sour cream and garnish with chives. 1 of 5 View All. Advertisement. Advertisement. 2 of 5. Pin More. Facebook Tweet Email. Birds Eye® Warm Parmesan Spinach Dip. Birds Eye® Warm Parmesan Spinach Dip. Birds Eye® Warm Parmesan Spinach Dip …
From myrecipes.com


61 SOUTHWESTERN RECIPES IDEAS IN 2022 | RECIPES, MEXICAN ...
Apr 29, 2022 - Explore Jan Wever's board "Southwestern Recipes" on Pinterest. See more ideas about recipes, mexican food recipes, cooking recipes.
From pinterest.com


GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD!
2020-07-14 Baking Powder – a leavening agent to make things light and fluffy (this is what makes these stand tall instead of flat like a crepe). Salt – Salt helps brighten all of the other flavors. Egg- Binding agent- for best results, beat the egg before adding to batter so you don’t overmix. Milk – Keeps things moist. Use 2% or whole milk for ...
From savoryexperiments.com


SOUTHWESTERN CORN AND WALNUT DIP - YUM TASTE
2015-02-14 Original recipe makes 2 cups. Ingredients. 2 (8 ounce) packages cream cheese, softened 1/4 cup vegetable oil 1/4 cup lime juice 1 tablespoon ground red chile pepper 1 tablespoon ground cumin 1/2 teaspoon salt 1 (15 ounce) can corn, drained 1 cup chopped walnuts 1/4 cup minced onion
From yumtaste.com


SOUTHWESTERN RECIPES APPETIZERS - CREATE THE MOST AMAZING ...
Easy Beef Taco Casserole Recipes Christmas Snacks To Make Easy Easy Sugar Drop Cookies
From recipeshappy.com


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