Best 10 Mini Cheddar Potato Corn Cakes Recipes

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Mini cheddar potato corn cakes are a delectable and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their crispy exteriors and tender, flavorful interiors, these bite-sized treats are sure to be a hit at any gathering. Made with a combination of mashed potatoes, corn, cheddar cheese, and seasonings, these cakes are not only delicious but also incredibly easy to prepare. Whether you prefer to pan-fry them for a golden brown crust or bake them in the oven for a healthier alternative, mini cheddar potato corn cakes are a culinary delight that will satisfy cravings and leave taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR POTATO CORN CAKES



Cheddar Potato Corn Cakes image

Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 48

Number Of Ingredients 9

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded sharp white Cheddar cheese (4 oz)
4 medium green onions, chopped (1/4 cup)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/4 to 1/2 cup vegetable oil

Steps:

  • In large bowl, mix all ingredients except oil until well blended.
  • On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg

CHEDDAR-POTATO CORN CAKES



Cheddar-Potato Corn Cakes image

Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa - ready in 30 minutes.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) whole kernel corn with red and green peppers, drained
4 oz sharp white Cheddar cheese, shredded (1 cup)
4 medium green onions, sliced (1/4 cup)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/4 cup canola oil

Steps:

  • In large bowl, mix all ingredients except oil until well blended.
  • In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.

Nutrition Facts : Calories 98, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 1/2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 187 mg

BUTTERMILK CHEDDAR CORN CAKES



Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup

Steps:

  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CHEDDAR-POTATO CAKES



Cheddar-Potato Cakes image

Original Bisquick® mix provides a simple addition to this cheesy side dish made with potatoes - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 teaspoon olive oil
1/2 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag)
1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
1 cup refrigerated mashed potatoes (from 24-oz container)
1 cup Original Bisquick™ mix
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 teaspoons chopped fresh thyme leaves
1/2 cup milk
1 egg, lightly beaten
3 tablespoons olive oil
Sour cream, if desired

Steps:

  • In 12-inch nonstick skillet or griddle, heat 1 teaspoon oil over medium-high heat. Cook vegetable seasoning blend in oil 5 minutes, stirring occasionally, until tender. Remove from heat.
  • In large bowl, stir vegetable seasoning blend, both potatoes, Bisquick mix, cheese and thyme. Add milk and egg, stirring just until moist.
  • In same skillet, heat 1 tablespoon of the oil over medium heat. Spoon one-third of the batter into 4 (1/4-cup) mounds onto hot skillet; flatten slightly. Cook 4 to 6 minutes, turning once, until lightly browned. Remove from skillet; cover to keep warm. Repeat twice with remaining 2 tablespoons oil and batter. Serve with sour cream, if desired.

Nutrition Facts : Calories 124, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg

BACON CHEDDAR PATTY CAKES



Bacon Cheddar Patty Cakes image

I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.

Provided by Rae

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  • Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  • Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g

LOADED CHEDDAR-CORN POTATO PATTIES



Loaded Cheddar-Corn Potato Patties image

Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 9

1 cup sour cream
2 tablespoons plus 1/3 cup thinly sliced green onions
2 cups mashed potato flakes
1/3 cup cornmeal
1-3/4 teaspoons garlic salt
1/2 teaspoon smoked paprika
2 cups 2% milk
1 package (10 ounces) frozen corn, thawed
1 cup shredded extra-sharp cheddar cheese

Steps:

  • In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 382mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

MINI POTATO CORN CAKES WITH CHEDDAR & SOUR CREAM



Mini Potato Corn Cakes With Cheddar & Sour Cream image

Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine.

Provided by mailbelle

Categories     Corn

Time 55m

Yield 60 appetizers

Number Of Ingredients 10

2 cups mashed potato flakes
1/3 cup yellow cornmeal
1 tablespoon garlic salt
1/4 teaspoon dried chipotle powder (to taste)
1/2 cup very thinly sliced green onion
2 cups milk
1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese
1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
olive oil nonstick cooking spray
1/2 cup sour cream

Steps:

  • Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
  • Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
  • Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

Nutrition Facts : Calories 30.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 4, Sodium 19.7, Carbohydrate 3.4, Fiber 0.3, Sugar 0.3, Protein 1.2

MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY



Mini Corn Cakes with Goat Cheese and Pepper Jelly image

Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 3 1/2 dozen

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, room temperature
1/3 cup vegetable oil, plus more for pan
3 tablespoons unsalted butter, melted
1 15 1/4-ounce can corn kernels, drained
8 ounces fresh goat cheese, thinly sliced
1 cup pepper jelly

Steps:

  • Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
  • Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

CHEDDAR, CORN & POTATO CHOWDER



Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

CHEDDAR POTATO CAKES



Cheddar Potato Cakes image

This is a variation of a potato cake recipe I've made for years. These cakes are not as stiff as regular potato cakes so I make the portions a little smaller when I cook them.

Provided by Bekk1227

Categories     Potato

Time 15m

Yield 10 potato cakes

Number Of Ingredients 7

3 cups mashed potatoes (leftovers)
1/4 onions, minced or 1 tablespoon instant minced onion
1 egg
1/3 cup flour
2 ounces cheddar cheese, shredded (I use 50% less fat version)
salt, to taste
pepper, to taste

Steps:

  • Mix all ingredients together.
  • Place spoonfuls of potato mixture in greased fry pan.
  • Cook on medium/medium high heat for approximately 5 minutes or until bottom of cakes are golden brown.
  • Flip, mash down with spatula and cook for another 5 minutes or until golden brown.

Nutrition Facts : Calories 98.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 28.4, Sodium 232.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.1, Protein 3.7

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your corn cakes taste their best.
  • Grate the potatoes finely. This will help them cook evenly and prevent them from becoming too mushy.
  • Be careful not to overcook the potatoes. You want them to be tender, but not mushy.
  • Don't skimp on the cheese. Cheddar cheese is the star of these corn cakes, so be sure to use a good quality cheese that you enjoy.
  • Add some cornbread mix to the batter. This will help the corn cakes stay together and give them a slightly sweet flavor.
  • Cook the corn cakes over medium heat. This will help them cook evenly and prevent them from burning.
  • Serve the corn cakes with your favorite toppings. Sour cream, salsa, guacamole, and hot sauce are all great options.

Conclusion:

Mini cheddar potato corn cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and satisfying meal, give these corn cakes a try!

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