corn cakes

Serves: 16

Ingredients:
3 tablespoons canola oil
½ cup self-raising flour
¼ teaspoon salt
2 eggs
1 tin whole kernel corn (1 x 410 g)
1 tin creamed sweetcorn (1 x 410 g)

Method:
mix together the oil, eggs and corn (creamed and whole kernel).
add the salt and self-raising flour.
spoon mixture into greased muffin trays, bake for 10 – 15 minutes and serve hot.