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Cheesy Potato Corn Cakes

Cheesy Potato Corn Cakes
  • Prep 35 min
  • Total 35 min
  • Ingredients 13
  • Servings 8
Looking for a cheesy side dish using Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.
Updated October 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 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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