The National Cornbread Festival South Pittsburg, Tennessee

Cheesy Potato Corn Cakes

2 cups Hungry Jack Mashed Potato Flakes
1 (11 oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green
Peppers, drained
3 oz. (3/4 cup) shredded Cheddar cheese
2 T. Pillsbury’s BEST All Purpose or Unbleached Flour
2 T. cornmeal
1 1/2 t. seasoned salt
1 t. dried basil leaves
1/2 t. garlic powder
1/4 t. 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 eggs; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.

Melt 1 to 2 T. 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.

Makes 16 corn cakes.