Sweet Corn Bites with Pancetta

Gouda and Cheddar - Vacuum Sealed freshnessCreamVelvet
an image of Sweet Corn Bites with Pancetta

Recipe Information



30 mins

prep time:

20 mins

cook time:

an image of easy




  • 15 ml First Choice Olive Oil
  • 15 g First Choice Butter
  • 150 g pancetta
  • 2 spring onions, chopped
  • 1 small fennel bulb, chopped
  • 1 small red pepper, chopped
  • 500 g corn off the cob
  • 70 g self-raising flour
  • salt and black pepper to taste
  • 125 g First Choice Mature Cheddar Cheese, grated
  • 125 ml First Choice Vanilla Velvet
  • 125 ml First Choice Cream
  • 2 eggs

Preparation method:

  1. Preheat the oven to 180°C and grease a muffin pan very well. Cut strips of baking paper and line each muffin hole (this will help to lift out the corn bakes after baking).
  2. Heat the First Choice Oil in a frying pan and cook half of the pancetta. Remove from the pan and chop. Keep aside.
  3. Add the First Choice Butter to the pan and saute the spring onion and fennel for about 2 minutes. Add the red pepper and cook for another minute. Season and add to the chopped pancetta.
  4. Combine the corn, flour and the cooked spring onion mixture and mix well. Mix in the First Choice Mature Cheddar grated cheese.
  5. In another bowl, combine the eggs, First Choice Vanilla Velvet and the First Choice Cream. Mix well and add to the corn mixture.
  6. Mix well to make the batter.
  7. Spoon the batter into the lined muffin holes and top with the rest of the pancetta.
  8. Bake in the preheated oven for about 20 minutes. Reduce the heat after 10 minutes to 160°C.
  9. Serve immediately with more chopped spring onion as garnish.

OPTIONAL: bake in a large ovenproof dish for a casserole instead of making individual ones.