Hungry Jack Cheesy Potato Corn Cakes

By Addie

Looking for a cheesy side dish using Mexicorn Corn and Peppers? Then try this delicious corn cake perfect to be served with any dish.

Ingredients

• 2 cups Hungry Jack Instant 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 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 egg
• 1/4 cup butter or margarine
• Grated Parmesan cheese, if desired

Preparation

Step 1

1. COMBINE potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper in large bowl. 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.

3. PRESS carefully to form 3-inch rounds. Cook 6 to 8 minutes or until golden brown, turning once.

4. SPRINKLE with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.
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REVIWS:

I fixed these with barbaque ribs and a lettuce salad for evening meal. They have a great texture and add to the flavor of the meal.

I enjoyed these cheesy corn potato cakes, but found them a little bland, so I added some cayenne pepper to spice them up a little. I served them with sour cream and hot sauce. The second time I made them, I added some sun-dried tomatoes and replaced the cheddar cheese with feta.

I thought that it had very little taste and what taste it did have was bad.

For a recipe to be good in my opinion, it needs to be easy to prepare, made with ingredients I would commonly have on hand, and good-tasting. This recipe met all of those criteria. My only criticism is that they needed a little salt.