Best Cheesy Corn Cakes Recipes

CHEESY CORN CAKES

Cheesy corn cakes image

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

Provided by Lesley Waters

Categories Main course, Snack

Time 15m

Yield Makes 12 cakes

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium

CHEESY CORN CAKES

Cheesy Corn Cakes image

These cheesy corn cakes are incredibly easy to make- just drop the batter onto the skillet and cook until golden brown. Inspired by Venezuelan arepas, these cakes will melt in your mouth with each bite.

Provided by Food Network Kitchen

Categories appetizer

Time 22m

Number Of Ingredients 6

Ingredients

3/4 cup yellow cornmeal
1/3 cup grated Monterey Jack cheese
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
3/4 cup boiling water
2/3 cup frozen corn kernels, thawed

Steps:

Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.