Cheesy Potato Corn Cakes

Looking for a cheesy side dish using Green Giant® SteamCrisp® Mexicorn® Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.

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Servings 8

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( 15 ) Ratings

15 Ratings

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Member Reviews ( 5 )

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Bake-Off® Contest 39, 2000

Mary Jones

Cumberland, Maine

ingredients 13
Prep Time 35 min
Total Time 35 min

Ingredients

2: cups Hungry Jack® Mashed Potato Flakes

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

3/4: cup shredded Cheddar cheese

2: tablespoons all purpose or unbleached flour

2: tablespoons cornmeal

1 1/2: teaspoons seasoned salt

1: teaspoon dried basil leaves

1/2: teaspoon garlic powder

1/4: teaspoon pepper

2: cups milk

1: egg, beaten

1/4: cup butter or margarine

: Grated Parmesan cheese, if desired

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Directions

1 In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
2 Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown, turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.