Cheddar-Potato Corn Cakes

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

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

Directions

  1. 1 In large bowl, mix all ingredients except oil until well blended.
  2. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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