Hot corncakes with avocado, bacon & basil

Hot corncakes with avocado, bacon & basil

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
420
protein
16g
carbs
49g
fat
19g
saturates
40.2g
fibre
4g
sugar
16g
salt
2.49g

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 leaves, chopped, plus extra to serve

To serve

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

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Method

  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, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan 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.

Recipe from Good Food magazine, June 2008

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Comments

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ruaidrhi's picture

not sure how these are aussie... I've never had them before, and certainly no self-respecting cafe would go near them!

emksteele's picture
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As per the comments, I mixed in extra flour and milk until the batter seemed a little more balanced. Still seemed like something was missing- would increase the amount of peppers and maybe add some spices? The best part about this was the slice of avocado on top, but the corn cake was a decent enough.

eleanormayo's picture
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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.

wendycadman's picture
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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.

emmalouise283's picture
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Really enjoyed these, lovely textures and very tasy. It's nice to try something a bit different.

badgergirl's picture
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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

hartersjm's picture

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.

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

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