Creamed corn cakes

Creamed corn cakes

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  • 4
  • Easy
  • Fat conscious
  • 25 minutes
  • 30 minutes
  • Blaauwklippen Chenin Blanc 2011


  • Semolina, for dusting
  • 140 g cake flour
  • 30 g polenta
  • 50 g sugar
  • 1 T baking powder
  • 1 cup buttermilk
  • 2 free-range eggs
  • 1 x 420 g can creamstyle sweetcorn
  • ½ cup Cheddar or Gouda, grated
  • ½ cup chives, chopped
  • Sea salt and freshly ground black pepper to taste
  • Butter for serving
  • Butter for serving

Cooking Instructions

Preheat the oven to 180°C.

Grease eight 12.5 cm moulds, dust them with semolina and arrange on a baking tray.

Whisk together the flour, polenta, sugar and baking powder in a mixing bowl.

In another bowl, mix the remaining ingredients, then add to the dry ingredients. Gently fold to incorporate before spooning into the moulds.

Bake for 25 to 30 minutes, or until golden and puffy and a skewer comes out clean when inserted.

Leave to cool slightly before running a blunt knife around the edges to remove from the moulds.

Serve warm with butter.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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