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Mary Jones
Cumberland, Maine
Cheesy Potato Corn Cakes
Looking for a cheesy side dish using Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.
Cheesy Potato Corn Cakes
- Prep Time 35 min
- Total 35 min
- Ingredients 13
- Servings 8
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
Instructions
-
Step1In 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.
-
Step2Melt 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
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;
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