I have a real affinity for sweetcorn, which I think dates back to university and eating it direct from the tin while watching episodes of America’s Next Top Model.
I always have a bag of frozen sweetcorn in the freezer as a consequence, and threw these together in a few minutes for a quick garden brunch in the blazing sunshine.
The sweetcorn remains whole so gives great little pops of freshness as you munch.
These are baked, for health and ease, so make sure you’ve got a non-stick Yorkshire pud tin handy. My tin has four large wells, but you could make more from this mix if you’ve a different tin.
I serve this with a few rocket leaves dressed with a little dressing with lemon juice.
Prep time: 5 minutes
Cook time: 10 minutes
- 1/2 a mug of frozen sweetcorn, defrosted in hot water and drained
- 1 spring onion, finely chopped
- 1/2 a red chilli, minced
- 1.5tbsp cornflour
- 1.5tbsp plain flour
- 1/2tsp baking powder
- 1 egg
- 3tbsp milk
- Salt and pepper to taste
- Grated cheese (optional)
- Preheat the oven to 180C.
- Spray your Yorkshire pudding tin with Fry-Lite or similar. Place in the oven for a couple of minutes.
- Combine all the ingredients in a mixing jug, and pour into the tin’s wells. Top with a little grated cheese.
- Bake for 10 minutes, until golden brown.