Folded over a dollop of onion-chive cream cheese, these Bacon Corncake Appetizers are the soul of rustic—and tasty—simplicity.
What You Need
Original recipe yields 20 servings
1 Tbsp. butter
1 cup fresh or drained canned whole kernel corn
1 green onion, finely chopped
1/4 cup OSCAR MAYER Real Bacon Bits
1/8 tsp. ground red pepper (cayenne)
3/4 cup milk
2 Tbsp. GREY POUPON Savory Honey Mustard
1 cup all-purpose baking mix
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
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Let's Make It
Melt butter in medium skillet on medium heat. Add corn, onions, bacon bits and pepper; cook 5 min. or until corn just begins to turn golden, stirring frequently. Cool.
Mix milk, egg and mustard in large bowl with whisk until blended. Stir in baking mix until smooth; blend in corn mixture.
Ladle batter onto hot nonstick griddle or skillet, using rounded tablespoon of batter for each corncake. Cook until bubbles form around edges; turn to brown other side. Spread 1 tsp. cream cheese spread onto each corncake. Fold filled corncake. Serve immediately.
These corncakes can also be served "open-faced" as a nice brunch item.
Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread or Salmon Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 1 corncake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.