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Quick: Cheesy Potato Corn Cakes

Source of Recipe


National Cornbread Festival






List of Ingredients



• 2 cups Hungry Jack Mashed Potato Flakes
  
• 1 (11 ounce) can Green Giant Mexicorn, drained
  
• 3/4 cup (3 ounces) shredded cheddar cheese
  
• 2 tablespoons unbleached all-purpose 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 beaten egg
  
• 1/4 cup butter or margarine
  
• Grated parmesan cheese, if desired
  






Instructions



1. In large bowl, combine potato flakes, corn, cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and eggs; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
   
   
2. Melt 1 to 2 tablespoons of the butter in 12" nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3" 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.
   
   
3. Makes 16 corn cakes.