Cheesy corn cakes

Ready in 10-15 minutes


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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  • 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



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

  • 125ml milk



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

  • 198g can sweetcorn, drained


    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



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

  • 2 tbsp organic tomato ketchup


  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 (33)

krawls's picture

After initially turning up his nose, my 4 yr old really enjoyed this. I left out the chives to avoid any concerns about "the green bits"! Still tasted great.

hotchkissstuart's picture

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

smarzuki's picture

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...

lurvlyloz's picture

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

jopaca's picture

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.

czammit's picture

looking forward to try this recipe

pboropixie's picture

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.

kathryn1976's picture

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.

stroke004's picture

i am looking forward to doing it!

annemarie196's picture

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!

paula22springfarm's picture

delicious for weekend lunches

siobhanm's picture

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

avanti's picture

My kids didn't like this.


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