Cheesy corn cakes

Cheesy corn cakes

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(33 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…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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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13th Jun, 2017
Lovely and so quick and easy. I have modified them a bit by adding a pinch of Ras Alhanout. I have also added half a chopped red pepper that I needed to use up.
11th Jul, 2013
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.
20th Nov, 2012
Nice tasting. Added 25g less cheese and replaced with shredded ham.
29th Mar, 2012
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 :)
9th Mar, 2012
Really yum! I served with roasted tomatoes and bacon... amazing! I also added some chopped spring onion.
8th Sep, 2011
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
26th Jun, 2011
I made these for my son, altho used orange pepper instead of sweetcorn. He LOVED them.:)
10th May, 2011
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 :-)
24th Apr, 2011
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.
21st Apr, 2011
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.


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