Bread: Cocktail Corn Cakes

Posted by: Sandy in Baltimore 06-21-99 11:05 PM

Cocktail Corn Cakes

* Exported from MasterCook *

3 Eggs
1/2 Cup Salad Oil
8 3/4 Ounces Creamed Corn
8 Ounces Light Sour Cream
1 Cup Self-Rising Flour
6 Ounces Cheddar Cheese, shredded, divided
2 Ounces real Bacon Bits
1 Tablespoon dried minced Onion

Preheat oven to 400. Grease 60 mini-muffin pan cups.

Whisk together eggs, oil, corn and sour cream until well blended. Set aside.

In another bowl, combine dry ingredients along with 2 oz. of Cheddar. Mix until well blended.

Add flour mixture to egg mixture, stir only until blended.

Spoon batter into muffin pan. Divide remaining shredded cheese among muffins, sprinkling a few shreds on each.

Bake for 20 minutes. Cool in pan for a few minutes, then remove and cool on wire racks.

Can be made ahead and frozen. To serve, warm briefly in microwave oven.

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