Corn cake recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 502 calories / serving
  • Freezable
  • Healthy
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Preheat the oven 200°C/390°F/gas mark 6.

Pour the maize meal and baking powder in a bowl and make a well in center. Break the eggs and whisk with cream in a jug. Then stir with the melted butter, into the flour and yeast. Mix well. Stir in the basil, ham and sweetcorn

Grease a cake tin and line with nonstick baking paper. Pour the mixture into the tin.

Bake for 10 minutes then reduce the oven to 180°C/350°F/gas mark 4 and cook for 20 minutes. 

Remove the cake from the oven and let it cool. Remove from tin onto a serving dish. Serve warm or cold with salad.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g of maize meal
  • 100g sweetcorn (cooked and drained)
  • 1 slice ham, chopped
  • 2tbsp basil, chopped finely
  • a packet of yeast
  • 3 eggs
  • 100ml (4fl.oz) cream
  • 100g butter, melted
  • salt
  • pepper
  • Energy 2090kj 502kcal 25%
  • Fat 32g 45%
  • Saturates 17g 85%
  • Sugars 1g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 39.6g Protein 12.8g Fibre 2g


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