Southwestern Mini Corn Cake Appetizers Food

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES

Steps:

• Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
• Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference...a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.
• Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
• Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
• In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
• Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like "little cakes".
• Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
• Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
• Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

MINI CORN CAKES

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.

SOUTHWESTERN CORN CAKES

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.

SOUTHWESTERN CORN CAKES

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.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

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.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

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.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

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.