Dessert: Cheesy Potato Corn Cakes
Looking for a cheesy side dish using Green Giant® SteamCrisp® Mexicorn® Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Cheesy Potato Corn Cakes
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
