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Cheesy Corn Bites

 Cheesy Corn Bites


Olive oil cooking spray

1 cup wholemeal self-raising flour

1/2 cup polenta

11/2 tsp ground paprika

1 cup firmly packed grated carrot

1/2 cup fresh corn kernels

1 cup firmly packed baby spinach leaves (30g), finely shredded

1/2 cup grated light tasty cheese

1/2 cup reduced-fat Greek yoghurt

1/3 cup olive oil

1/4 cup water

2 eggs, lightly beaten

2 tbs pepitas


  1. Lightly grease two 12-hole non-stick mini muffin pans (2 tablespoon capacity), with cooking spray.
  2. Place flour, polenta, paprika, carrot, corn, spinach and cheese in a large bowl.
  3. Whisk yoghurt, oil, water and eggs in a large jug. Add to flour mixture. Stir until combined.
  4. Spoon heaped tablespoons of misture into prepared pans. Sprinkle with pepitas.
  5. Bake in a 200C pre-heated oven for 15-18 minutes or until lightly golden and just firm to touch. Cool in pans for 5 minutes. Turn onto a clean teatowel or wire rack to cool. Serve warm or at room temperature.

Tasks for kids:

Grate carrot and cheese (with adult supervision)

Mix ingredients in large bowl (Step 2).

Whisk ingredients in jug. Stir mixture to combine (Step 3).

Tips: You will need about 1 medium corn cob to give the 1/2 cup kernels required in this recipe. Remove husk and cut kernels from the cob. You can substitute 1/2 cup frozen corn kernels if preferred.
Cheesy Corn Bites will keep in an airtight container in the fridge for 2 days. Eat cold, or warm in a microwave oven just before serving. These tasty morsels are also great served as a side to soup.


Nutrients Per Serve

Energy 775kJ
Total Fat 9.8g
Saturated Fat 2.1g
Monounsaturated Fat 5.6g
Polyunsaturated Fat 1.4g
Protein 7g
Carbohydrate 16g
Fibre 2.7g
Sodium 142mg
Serves 12 (Makes 24)
Preparation Time 15 minutes
Cooking Time 15 minutes