Corn cake soup toppers


Servings: makes 10 – 15 corn cakes


  • 2 cups flour, sifted
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp sugar
  • 1 tin sweetcorn
  • 3/4 cup Ayrshire milk
  • 1 egg
  • butter, for frying

Cooking Instructions:

  1. To make the batter, whisk together the flour, baking powder, salt and sugar.
  2. In a separate bowl, combine the creamed corn, milk and egg and mix well.
  3. Pour the wet ingredients into the dry and mix well.
  4. Heat a large, non-stick frying pan over medium heat and add a knob of butter.
  5. Fry spoonfuls of the batter until golden brown on both sides and cooked through.
  6. Repeat until all the batter has been used.
  7. Serve the corn cakes on top of hot soup.


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