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Thursday, January 20, 2011

Cheesy Potato Corn Cakes



Looking for an easy and deliciously cheesy side dish? If you like corn and peppers look no further. Try this delicious corn cake perfect to serve with any dish.

Prep Time: 35 min    Total Time: 35 min    Servings: 16 corn cakes: 8 servings

Ingredients:

2 cups Mashed Potato Flakes
1 can (11 oz) whole kernel corn, red and green peppers, drained
2 tablespoons all purpose flour
2 tablespoons cornmeal
1 ½ teaspoons seasoned salt
1 teaspoon dried basil leaves
½ teaspoon garlic powder
¼ teaspoon pepper
¼ cup butter or margarine
Grated Parmesan cheese, if desired

Directions:

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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