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Cheesy Potato Corn Cakes

(15)
  5 reviews
  • 35 min prep time
  • 35 min total time
  • 13 ingredients
  • 8 servings
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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.

Bake-Off® Contest 39, 2000
Mary Jones
Cumberland, Maine

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

Steps

  • 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
% Daily Value
Total Fat
12g
18%
Saturated Fat
7g
35%
Cholesterol
60mg
20%
Sodium
610mg
25%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Protein
8g
8%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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