Desserts & Baking

Corn-and-Cheddar flapjacks

By
23 December 2025
15 small flapjacks
Easy
10 minutes
20 minutes

‘These are a massive win’, says Hannah. ‘I make a batch and my daughter has them for breakfast, lunch or dinner or as a snack. She loves them with a pork sausage on the side and some sliced avocado or tomato wedges.’ They’re also great for a travel snack.

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Ingredients

Method
  • 3 sweetcorn cobs, boiled
  • 180 g flour
  • 1½ t baking powder
  • ½ t bicarbonate of soda
  • 2 large free-range eggs
  • 1 cup milk
  • 1 cup grated Cheddar
  • salt, to taste
  • olive oil, for frying

Method

Ingredients

1. Cut the corn kernels from the cob. Mix the dry ingredients, then add the eggs and milk and mix until smooth using a whisk.

2. Add cheese, corn and seasoning and mix to combine. Cook spoonfuls of batter for 2–3 minutes on each side until puffy and golden.

Find more flapjacks recipes here

Videographer: Ant Hoard / Husk Creative
Photographer: Ant Hoard
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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