Cheesy Potato Corn Cakes Recipe
I found this YUMMY recipe for Cheesy Potato Corn Cakes over on the Pillsbury website. They looked so good I just had to make them. My Family gave them a BIG thumbs UP! So, of course I had to share them with you all 🙂 Enjoy!
2 cups Hungry Jack® Mashed Potato Flakes
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® 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
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.
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.
I hope you enjoy these clever little Cheesy Potato Corn Cakes!