Cheesy corn cakes

Cheesy corn cakes

  • Rating: 4 out of 5.34 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

Ingredients

For the salsa dip

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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.34 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content