Creamed corn cakes
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 25 minutes
- 30 minutes
- Blaauwklippen Chenin Blanc 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
Comments