Cheesy corn cakes

Cheesy corn cakes

These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

Difficulty and servings

Easy

Makes 12 cakes

Preperation and cooking times

Ready in 10-15 minutes
Freezable

Method

  1. Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
  2. In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
  3. Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.

Per corn cake

127 kcalories, protein 5.4g, carbohydrate 16g, fat 4.8 g, saturated fat 2.3g, fibre 0.8g, salt 0.64 g

Recipe from Good Food magazine, March 2004.

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Latest comments and suggestions

  • 31 October 2007

    cocina rated this recipe

    4 stars

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  • 02 November 2007

    Loustar14 rated this recipe

    4 stars

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  • 19 November 2007

    Avacooks rated and commented on this recipe

    3 stars

    My kids didn't like this.

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  • 02 December 2007

    Dory rated and commented on this recipe

    4 stars

    Husband loves this, I like it but my daughter wont eat it much, dont think this is really a kid thing.

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  • 08 December 2007

    paula rated and commented on this recipe

    5 stars

    delicious for weekend lunches

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  • 01 January 2008

    annemarie196 rated and commented on this recipe

    3 stars

    i really enjoyed these even though i did think they were a bit sweet! the two older kids liked them with ketchup, but the youngest 2 yr old didnt like them at all! would make them again thou and good they can be frozen!

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  • 08 February 2008

    shayron rated and commented on this recipe

    4 stars

    i am looking forward to doing it!

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  • 05 April 2008

    kathryn commented on this recipe

    These are fab for a quick and easy lunch for the kids (and me!), I served them with baked beans and the kids (3 and 2) loved them. Makes alot so will freeze the rest.

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  • 05 April 2008

    kathryn rated this recipe

    4 stars

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  • 26 April 2008

    pboropixie rated and commented on this recipe

    4 stars

    I've just made these and added half a teaspoon of crushed chillies for a bit of zing. They're lovely (even my other half who is completely veg-phobic said that he liked them!). This recipe does make a lot so I now have a stock of them in the freezer.

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  • 16 May 2008

    Connie rated and commented on this recipe

    4 stars

    looking forward to try this recipe connie

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  • 22 August 2008

    jopaca rated and commented on this recipe

    4 stars

    Very tasty and my 9 year old son enjoyed helping to make them. The whole family aged 2 to 37 enjoyed them, but the recipe makes LOADS.

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  • 19 September 2008

    lurvlyloz commented on this recipe

    can i ask..which point do you freeze them? if it as cooked... how do you re-heat them? thanks

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  • 25 September 2008

    SoniaM commented on this recipe

    Just made this for lunch- loved the texture which was soft, crunchy and light. It's a kid/toddler friendly meal too even though my 2yr old found the corn a bit too lumpy for her (but she ate it nonetheless)! I'll definitely use the batter for other veggies and will try adding a bit of curry powder for a bit of spice flavour...

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  • 11 October 2008

    Stuart H rated and commented on this recipe

    4 stars

    Definite success. Made this with the children who then very happily ate every drop. Will be making this again.

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Difficulty and servings

Easy

Makes 12 cakes

Preperation and cooking times

Ready in 10-15 minutes
Freezable

Handy for little fingers

Ingredients

  • 175g self-raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 198g can sweetcorn , drained
  • 100g mature cheddar , grated
  • 2 tbsp chopped chives
  • 2 tsp sunflower oil

FOR THE SALSA DIP

  • 2 ripe tomatoes , finely chopped
  • 2 tbsp organic tomato ketchup
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Per corn cake

127 kcalories, protein 5.4g, carbohydrate 16g, fat 4.8 g, saturated fat 2.3g, fibre 0.8g, salt 0.64 g

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