1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 cup Original Bisquick® mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired
1. In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
2. Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
3. Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.