Cheesy corn cakes

Cheesy corn cakes

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(30 ratings)

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, questions and tips

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11th Apr, 2011
would these work without the cheese?
9th Jan, 2011
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:)
9th Aug, 2010
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.
29th Sep, 2009
I hope my kids like it.
25th Sep, 2009
really easy and tasty. kids love them especially the 13 month old.
5th Sep, 2009
Really tasty and so easy to make. I added some chilli powder and a chopped red chilli for a bit more flavour.
9th Jul, 2009
my son (18 mnths) loves these, but I wizz in the food processor so not too lumpy.
9th Jul, 2009
my son (18 mnths) loves these, but I wizz in the food processor so not too lumpy.
1st Jun, 2009
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.
8th May, 2009
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.


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