Cheesy Corn Cakes
These corn cakes are a delightful blend of sweetcorn, cheddar cheese, and fresh chives all bound together in a light and fluffy batter. Pair them with a tangy homemade salsa dip for a tasty snack or appetizer that's sure to please your taste buds. Perfect for sharing with friends and family!
— Constant Cookbook
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
- 2 ripe tomatoes , finely chopped
- 2 tbsp organic tomato ketchup
Instructions
- Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
- In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
- 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.
Yield
Makes 12 cakes
Nutrition
- Calories: 127 calories
- Fat Content: 4.8 grams fat
- Saturated Fat Content: 2.3 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 0.9 grams sugar
- Fiber Content: 0.8 grams fiber
- Protein Content: 5.4 grams protein
- Sodium Content: 0.64 milligram of sodium
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