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.

  • prep time 35 min
  • total time 35 min
  • ingredients 13
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    250
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    2g
    2%
      Sugars
    6g
    6%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    2%;
    Calcium
    20%;
    Iron
    4%;
    Exchanges:
    2 Starch; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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