Cheddar-Potato Corn Cakes

Dress up this cheesy side dish made using potatoes, Green Giant® SteamCrisp® Mexicorn® corn and cornmeal with sour cream and salsa – ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 18
 

Ingredients

1
bag (20 oz) refrigerated cooked shredded hash brown potatoes
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
4
oz sharp white Cheddar cheese, shredded (1 cup)
4
medium green onions, sliced (1/4 cup)
3
tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3
eggs, beaten
1/4 cup canola oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, mix all ingredients except oil until well blended.
  • 2 In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.
  • 1 In large bowl, mix all ingredients except oil until well blended.
  • 2 In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.

EXPERT TIPS

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Expert Tips

Top the corn cakes with a dollop of sour cream and salsa to add a southwestern flair.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
98
,
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
187mg
187%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
),
Protein
3 1/2g
3 1/2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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