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.

  • 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
  • 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.
  • 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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