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Cheddar-Potato Corn Cakes

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

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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.

Ingredients

1: bag (20 oz) refrigerated cooked shredded hash brown potatoes

1: can (11 oz) 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

Steps

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.

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.

Expert Tips

Top the corn cakes with a dollop of sour cream and salsa to add a southwestern flair.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 98

% Daily Value

Total Fat: 4 1/2g; 0%
Saturated Fat 1 1/2g 0%
Sodium: 187mg; 0%
Total Carbohydrate: 11g; 0%
Dietary Fiber 1g 0%
Protein: 3 1/2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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