Baked Sweet Corn Cakes

Baked Sweet Corn Cakes are a delightful vegetarian Thai dish featuring a blend of sweet corn, coconut milk, and aromatic herbs, creating a flavorful and satisfying snack or side. These golden-baked cakes are perfect for sharing and packed with wholesome ingredients.

Ingredients

• sweet corn - 200 grams (fresh or frozen)
• coconut milk - 100 ml
• all-purpose flour - 50 grams
• rice flour - 30 grams
• sugar - 1 tablespoon
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• red chili flakes - 1/2 teaspoon
• fresh cilantro - 2 tablespoons (chopped)
• green onion - 2 tablespoons (chopped)
• lime juice - 1 tablespoon
• vegetable oil - 1 tablespoon (for greasing)

Steps

1. Preheat the oven to 180°C (350°F) and grease a baking dish with vegetable oil.
2. In a mixing bowl, combine sweet corn, coconut milk, sugar, lime juice, and mix well.
3. In another bowl, whisk together all-purpose flour, rice flour, baking powder, salt, and red chili flakes.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chopped cilantro and green onion until evenly distributed.
6. Pour the batter into the greased baking dish, spreading it evenly.
7. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven, let cool slightly, and cut into squares for serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants from sweet corn and cilantro that support overall health.

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