Cream style corn goes well with mashed potatoes. Of course, the other ingredients in this recipe help. We have potatoes at almost every meal at our house. If your meat entree is a little skimpy or not their favorite, these potato cakes will make up for it.,

POTATO CORN CAKES
2 cups instant potato flakes
1/2 cup yellow cornmeal
1 tablespoon garlic salt
1/4 teaspoon cayenne pepper
16 ounce can cream style corn
1 cup shredded cheddar cheese
1/2 cup sour cream
3 green onions, thinly sliced

Combine potato flakes, cornmeal, garlic salt and cayenne pepper in large bowl. Stir in milk, cream style corn, cheese and green onions. Let stand a half hour or so. Scoop into 2 inch balls and place on greased baking sheet. Flatten into patties. Next, spray a large non-stick skillet with cooking spray. Heat over medium heat. Place patties in single layer in the skillet. Brown patties about 4 minutes on each side, spraying additional oil as needed. Repeat with remaining patties. Serve warm garnished with a dollop of sour cream and sliced green onions or shredded cheese. Serves 4 to 6.