• 2 corn on the cob
  • 190g self raising flour, sieved
  • 55g British mature Cheddar, grated
  • 1 good pinch paprika, plus extra for sprinkling
  • 1½ tablespoons fresh thyme leaves
  • 4 spring onions, finely chopped
  • ½ teaspoon baking powder
  • 55g unsalted butter, chilled
  • 2 medium free range Woodland eggs
  • 120ml semi skimmed milk
  • 12 paper cupcake cases


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 12 hole cupcake tin with paper cases.

  2. 2

    Bring a pan of water to the boil, then cook the sweetcorn for 8-10 minutes, until tender. Run under cold water and then, using a sharp knife, slice off the kernels in a downwards motion.

  3. 3

    In a large bowl, mix the flour, 40g of the Cheddar, paprika, thyme, cooked sweetcorn, spring onions and baking powder. Grate in the butter and mix well with a butter knife.

  4. 4

    In a jug, beat the eggs and milk together until combined. Pour into the flour and cheese mixture and stir well.

  5. 5

    Spoon into the cupcake cases and sprinkle over the remaining 15g of cheese and a little extra paprika. Bake in the oven for 20 minutes, until golden.

  6. 6

    Remove the cupcakes from the tin and leave to cool for at least 10 minutes. These are delicious served warm, or can be cooled completely.

  7. 7

    Cook's tip: Children can help make these cupcakes but they should be supervised when using the hob and oven, or handling hot foods. 

Nutritional Details

Each serving provides
  • Energy 682kj 163kcal 8%
  • Fat 7.4g 11%
  • Saturates 4.0g 20%
  • Sugars 1.4g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

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