Spinach and corn bakes

These bakes are so easy to make and a great idea to pack in a lunch box.

Ready in

45 mins

Serving size

Serves 4

Ingredients

  • 1 x 410 g tin cream style sweetcorn
  • 4 eggs, beaten
  • 3 spinach leaves, finely shredded
  • 100 ml cake flour
  • 1 tbsp (15 ml) sunflower or canola oil
  • 1 tsp (5 ml) paprika
  • ¼ tsp (1,2 ml) salt
  • lemon juice and black pepper to taste

Method

  1. Preheat the oven to 180 °C and grease a muffin pan.
  2. Place all the ingredients in a large mixing bowl and mix until well combined. Season with lemon juice and pepper.
  3. Divide mixture into muffin pan and sprinkle extra paprika on top, if preferred. Bake for 20 minutes or until set. Remove from the pan and allow to cool.
  4. Serve as part of a light lunch with lemon wedges and a bean or lentil salad. Add avocado when in season.
Tip-icon

Tips

  1. This is a delicious snack served hot or at room temperature.
  2. Sprinkle sesame seeds on top of each bake before baking.
  3. To make it a more filling lunch, serve with leftover cooked butternut, sweet potatoes or baby potatoes.
  4. This recipe makes 12 small bakes.

Spinach and corn bakes video

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book