Cheesy corn cakes

Ready in 10-15 minutes

Easy

Makes 12 cakes
These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

Nutrition and extra info

  • Freezable

Nutrition: per corn cake

  • kcal127
  • fat4.8g
  • saturates2.3g
  • carbs16g
  • sugars0.9g
  • fibre0.8g
  • protein5.4g
  • salt0.64g
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Ingredients

  • 175g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 100g mature cheddar, grated
  • 2 tbsp chopped chives
  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the salsa dip

  • 2 ripe tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp organic tomato ketchup

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.

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Comments, questions and tips

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Comments (33)

MealyMum's picture

Great store cupboard supper - kids enjoyed them (3yo twins) for grown ups could maybe take a bit of chilli in the batter too. Would definitely experiment with "fillings" as others have suggested.

smile_all_day_x's picture
4

Nice tasting. Added 25g less cheese and replaced with shredded ham.

jojojo76's picture

I added strips of cooked ham onto the cakes I made this evening for the kid's tea. They wolfed them down and couldn't get enough at the beginning! Side of tomato and cucumber and my four year old and 18month old were fit to bust! Quick and easy to make too :)

nemnem's picture
5

Really yum! I served with roasted tomatoes and bacon... amazing! I also added some chopped spring onion.

ewalambe's picture
4

Great store cupboard favourite for my 5 year old. I also add fresh coriander, 1/2 tsp cumin and pinch of cayenne pepper for a bit of a kick

onlyangelzfall's picture
5

I made these for my son, altho used orange pepper instead of sweetcorn. He LOVED them.:)

lilpickle2008's picture
5

My 2 kids loved these (had 3 each!) with the salsa dip - I didn't use chives and left out the seasoning as they are only 2 and 3 yrs old. Quick and easy to make and a big hit in our house :-)

ellesea's picture
5

After reading other comments, was a little sceptical as to whether my 4 year old veggiephobic son would like these. I'm glad to say that he loved them. I made his first (without the chives) and then added chives to the remaining batter. I can't get self-raising flour, so added 2ts baking powder instead..they worked out fine and were tasty. Adults ate with a chili con carne and son had his with ketchup. Will definitely make again.

chichi_30's picture
5

Just made this for lunch for my 5 and 2 years old daughters. They loved them, very easy to make and fun for the kids to help with the mixing.

sketches's picture

would these work without the cheese?

faymartin1's picture
5

OMG, these are so tasty!!!! my kids are always asking for them, they go really nice with pasta, very easy to make, and very quick, filling aswell! if you are making it for only 2 peoples, i would reccomend halfing the ingredients:)

cloclo's picture
1

Consistency was excellent, better than other recipes I've tried. However, were very bland. We have some batter left over, so tomorrow I will try adding a finely chopped chilli, or some sweet chilli sauce. Also think they would benefit from spring onions or peppers, finely chopped. Didn't like the chives.

ladybugg's picture

I hope my kids like it.

ncsh556's picture
5

really easy and tasty. kids love them especially the 13 month old.

grantem's picture
5

Really tasty and so easy to make. I added some chilli powder and a chopped red chilli for a bit more flavour.

jessgreenie's picture
4

my son (18 mnths) loves these, but I wizz in the food processor so not too lumpy.

jessgreenie's picture
4

my son (18 mnths) loves these, but I wizz in the food processor so not too lumpy.

human_kenwood's picture
5

Really tasty and very easy to make. Instead of chives I put chopped coriander. Also added a crushed green chilli. For kids I think it would be nice to add some shredded cooked chicken.

jannet123's picture
4

I was looking for a recipe to use up a past-its-useby-date tin of sweetcorn.This recipe was easy and tasty.It made a lot so I had some cold with chutney in a packed lunch. They also froze well.

marywesterback's picture
5

I've made this twice now, once served with sticky glazed chops and veg. Which the kids loved soo much that we had them on Sunday for brunch with eggs and bacon. It was quick and easy and went down a treat with the whole family. It does make a lot, but the kids were happy to have the leftovers as an after school snack!

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