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Corn Pot Cakes

A home-style Corn Pot Cakes made with Pepper Jack Cheese Shredded and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 6 oz
• 3/4 cup

Method (preview)

1. 1

   Place the potatoes in a medium pot and cover with cold water by 1 inch.

2. 2

   Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.

3. 3

   Drain, then mash the potatoes in the pot.

4. 4

   Cook, stirring, over medium-low heat for 1 minute. Let cool, stirring occasionally, for about 20 minutes.

5. 5

   Meanwhile, stir together the eggs and chives. Place the cornmeal on a large, shallow plate.

6. 6

   Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.

7. 7

   Scoop out 2 rounded tablespoons and roll into a ball.

8. 8

   Set on a sheet of waxed paper; repeat with the remaining mixture (you should have 30 pieces).

9. 9

   On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.

10. 10

    Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.

11. 11

    Transfer to paper towels to drain and season with salt.