Swap out the buttermilk and replace it with sour milk in your cooking and baking. Whip up a batch of these corn cakes for a filling, healthy breakfast that will see you through to lunch time
Cooking InstructionsDownload PDF
To make the corn cakes, whisk the dry ingredients and spices in a large bowl.
In a separate bowl, whisk together the eggs, milk, sour cream, oil and 3 tbsp of corn kernels (fresh or frozen) and blitz until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Finely chop the chillies, spring onions and dill.
Add to the corn cake batter with the Cheddar and mix.
Heat a large non-stick frying pan with a bit of oil and spoon some of the mixture onto the heated pan, cook for 2-3 minutes per side.
To make the lime crema, zest and juice the lime.
Chop the coriander.
Combine the lime zest and juice with most of the coriander, sour cream, water and a pinch of salt.
Serve the corn cakes with a drizzle of lime crema and top with any extra remaining coriander.