Bisquick Toaster Corn Cakes Or Corn Sticks Recipes

BISQUICK TOASTER CORN CAKES (OR CORN STICKS)

Steps:

• Heat oven to 450 degrees.
• Grease 2 loaf pans, (9x5x3 inches).
• Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
• Bake about 15 minutes or until toothpick inserted in center comes out clean.
• Remove from pans.
• Cut each loaf crosswise into 8 sticks.
• For high altitude: bake about 20 minutes.
• Note: I baked in muffin top pan (greased) for about 15 minutes.
• Make sure toothpick comes out clean.
• My edges were brown and crispy, tops were lightly browned.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

BAKED CORNBREAD STICKS

Steps:

• Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
• In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
• In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
• Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.

SOUTHERN CORN STICKS

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.

BISQUICK CORN FRITTERS

Steps:

• 1. Blend together egg, milk, and bisquick. Stir in corn. pepper to taste.
• 2. In a frying pan, heat 2 inches of vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels

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.

MEXICAN CORN CAKES

Steps:

• Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large 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 small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 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.