Corn Cakes


½ cup self raising flour
¼ cup buttermilk
1 egg
155g creamed corn (half a 310g can)
150g fresh corn
Basil, parsley and chives from the garden, chopped or torn


Place flour in a large bowl and season with salt.

Make a well in the centre.

Add buttermilk and egg to centre of flour and stir in with a


Stir through creamed, fresh corn and herbs to make a batter.

Heat a fry pan over a medium heat and add a little oil.

Add spoonfuls of batter to pan and cook until golden on both