Affordable, tasty recipes for breakfast, lunch and snacks – good for the whole family.

Spinach and corn bakes

Serves 4

Ready in 45 minutes

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


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


  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.


  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 left-over cooked butternut, sweet potatoes or baby potatoes.
  4. This recipe makes 12 small bakes.
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