Hot corncakes with avocado, bacon & basil

Recipe uploaded by

Jane Hornby

5 ratings

Recipe by Jane Hornby

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1. Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
2. Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn and chopped basil, then season well. Add more oil if you need to, then drop tbsps of the batter into the pan.
3. Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You'll need to do these in batches, making 12 in total. Keep warm.
4. Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.

Fresh chillies

More exotic chillies are reaching our shelves, such as Caribbean Scotch Bonnets and tiny Thai bird's-eye chillies. To test the heat of a chilli, slice it, touch the chilli with your finger, then touch the tip of your tongue. The smaller the chilli, the hotter it will be. Remove the seeds and pith with a teaspoon before slicing - these are packed with capsaicin, the compound that gives chillies their fire.

Per serving

420 kcalories, protein 16g, carbohydrate 49g, fat 19 g, saturated fat 40.2g, fibre 4g, salt 2.49 g

Latest comments and suggestions

• Frantic Flapjack

  02 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  These were lovely. Very easy to make and the chilli added a good spicy flavour. Used coriander instead of basil.

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• harters

  10 July 2008

  harters commented on this recipe

  Recipe doesnt make it clear if the pepper & chili goes into the batter with the corn or just get fried to accompany. Looking at the photo, I guessed it was supposed to go in. It certainly worked that way.

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• Rona

  18 July 2008

  Rona rated and commented on this recipe

  

  This didn't work at all well - despite following the recipe to the letter. There was practically no batter so they just fell to pieces in the pan. Certainly didn't look anything like the pic

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• emmalouise283

  05 September 2008

  emmalouise283 rated and commented on this recipe

  

  Really enjoyed these, lovely textures and very tasy. It's nice to try something a bit different.

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• Wendy

  02 January 2009

  Wendy rated and commented on this recipe

  

  Made this for a family brunch over Christmas. Much enjoyed by everyone. I only used one can of sweetcorn which was plenty. Used ready prepared red chilli from a jar. I was very dubious about there being enough batter but needn't have worried. The cakes held together well and made a really nice change. Will definetely make again.

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• Belkey

  22 March 2009

  Belkey rated and commented on this recipe

  

  I agree with one of the other comments that there didn't seem to be enough batter to hold everything togeter, but I made them slightly larger using cooking rings. I still wasn't particulary impressed with the overall dish as the flavours just didn't seem to come together particularly well.

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Ingredients

• 2 tbsp olive oil
• 1 red pepper , diced
• 1 fresh red or green chilli , deseeded and chopped
• 50g self-raising flour
• 1 egg , beaten
• 3 tbsp milk
• 2 x 330g sweetcorn nibblets, drained
• handful basil leaf , chopped, plus extra to serve

TO SERVE

• 8 rashers, back or streaky bacon
• juice 1⁄2 lemon
• 1 or 2 avocado , peeled, stoned and sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 tbsp olive oil
• 1 red pepper , diced
• 1 fresh red or green chilli , deseeded and chopped
• 50g self-raising flour
• 1 egg , beaten
• 3 tbsp milk
• 2 x 330g sweetcorn nibblets, drained
• handful basil leaf , chopped, plus extra to serve

TO SERVE

• 8 rashers, back or streaky bacon
• juice 1⁄2 lemon
• 1 or 2 avocado , peeled, stoned and sliced

Per serving

420 kcalories, protein 16g, carbohydrate 49g, fat 19 g, saturated fat 40.2g, fibre 4g, salt 2.49 g

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