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Cheesy corn cakes

Cheesy corn cakes

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A star rating of 4.3 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 10-15 minutes
  • Easy
  • Makes 12 cakes

These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

  • Freezable
Nutrition: per corn cake
HighlightNutrientUnit
kcal127
fat4.8g
saturates2.3g
carbs16g
sugars0.9g
fibre0.8g
protein5.4g
low insalt0.64g
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Ingredients

  • 175g self-raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 198g can sweetcorn , drained
  • 100g mature cheddar , grated
  • 2 tbsp chopped chives
  • 2 tsp sunflower oil

For the salsa dip

  • 2 ripe tomatoes , finely chopped
  • 2 tbsp organic tomato ketchup

Method

  • STEP 1

    Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.

  • STEP 2

    In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.

  • STEP 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.

Recipe from Good Food magazine, March 2004

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Overall rating

A star rating of 4.3 out of 5.35 ratings
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