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“This recipe is from Rachael Ray's magazine.”

Ingredients Nutrition


  1. Place the potatoes in a medium pot and cover with cold water by 1 inch.
  2. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
  3. Drain, then mash the potatoes in the pot.
  4. Cook, stirring, over medium-low heat for 1 minute.
  5. Let cool, stirring occasionally, for about 20 minutes.
  6. Meanwhile, stir together the eggs and chives.
  7. Place the cornmeal on a large, shallow plate.
  8. Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
  9. Scoop out 2 rounded tablespoons and roll into a ball.
  10. Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
  11. Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
  12. On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
  13. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
  14. Transfer to paper towels to drain and season with salt.

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