Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa – ready in 30 minutes.
Cheddar-Potato Corn Cakes
- Prep Time 30 min
- Total 30 min
- Ingredients 9
- Servings 18
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
Instructions
-
Step1In large bowl, mix all ingredients except oil until well blended.
-
Step2In 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.
Nutrition
98
Calories
4 1/2g
Total Fat
3 1/2g
Protein
11g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 98
- 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
1Tips from the
Pillsbury Kitchens
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