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Home > Recipes
Recipes from Pilgrim's Kitchen
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Cheesy Potato Corn Cakes
Cheesy Potato Corn Cakes
Recipe from Hungry Jack
Ingredients:
2 cups Hungry Jack Mashed Potato Flakes
1 (11-oz.) can whole kernel corn with red and green peppers, drained
3 oz. (3/4 cup) shredded Cheddar cheese
2 tablespoons Pillsbury BEST 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
Directions:
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.
Makes 16 corn cakes; 8 servings |
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