Name: Hot corncakes with avocado, bacon & basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Australian
Ingredients: 2 tbsp olive oil; 1 red pepper diced; 1 fresh red or green chilli deseeded and chopped; 50g self-raising flour; 1 egg beaten; 3 tbsp milk; 2 x 330g sweetcorn nibblets, drained; handful basil leaves chopped, plus extra to serve; 8 rashers back or streaky bacon; juice 1⁄2 lemon; 1 or 2 avocados peeled, stoned and sliced

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Hot corncakes with avocado, bacon & basil

Hot corncakes with avocado, bacon & basil

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.4 out of 5.6 ratingsRate

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Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 red pepper

diced
1 fresh red or green chilli

deseeded and chopped
50g self-raising flour
1 egg

beaten
3 tbsp milk
2 x 330g sweetcorn

nibblets, drained
handful basil leaves

chopped, plus extra to serve

To serve

8 rashers back or streaky bacon
juice 1⁄2 lemon
1 or 2 avocados

peeled, stoned and sliced

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Nutrition: per serving

kcal420
fat19g
saturates40.2g
carbs49g
sugars16g
fibre4g
protein16g
salt2.49g

Method

step 1

Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
step 2

Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
step 3

Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.
step 4

Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.

RECIPE TIPS

FRESH CHILLIES

More exotic chillies are reaching our shelves, such as Caribbean Scotch Bonnets and tiny Thai bird’s-eye chillies. To test the heat of a chilli, slice it, touch the chilli with your finger, then touch the tip of your tongue. The smaller the chilli, the hotter it will be. Remove the seeds and pith with a teaspoon before slicing – these are packed with capsaicin, the compound that gives chillies their fire.

Recipe from Good Food magazine, June 2008

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A star rating of 3.4 out of 5.6 ratings

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