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Cheesy Potato Corn Cakes

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Cheesy Potato Corn Cakes
  • Prep 35 min
  • Total 35 min
  • Ingredients 13
  • Servings 8
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Looking for a cheesy side dish using Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.
Updated Oct 20, 2016
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Mary Jones
Cumberland, Maine

Ingredients

  • 2 cups Hungry Jack® Mashed Potato Flakes
  • 1 can (11 oz) 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

250 Calories, 12g Total Fat, 8g Protein, 28g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
250
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
35%
Cholesterol
60mg
20%
Sodium
610mg
25%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
6g
Protein
8g
% 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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