Corn and chive pikelets


  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 2 x 125g cans creamed corn
  • 2 tablespoons finely chopped fresh chives (see notes)
  • 1/2 cup grated tasty cheese
  • Olive oil cooking spray
  • Reduced-fat cream cheese, to serve


  • Step 1 – Sift flour, baking powder and a pinch of salt in a bowl. Make a well in centre.
  • Step 2 – Whisk milk and egg together in a bowl. Add corn. Stir to combine. Add to well. Stir to combine. Stir in chives and cheese.
  • Step 3 – Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using 1 tablespoon batter at a time, cook pikelets, in batches, for 1 to 2 minutes or until bubbles form on surface. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a wire rack to cool. Repeat with remaining batter to make 20 pikelets. Serve with cream cheese.

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