Name: Need a new lunchbox addition? Try these Ham, Corn and Cheese Pikelets
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 32
Ingredients: 1 cup self-raising flour; 1 tsp baking powder; 3⁄4 cup milk; 2 eggs; 70g sliced leg ham, coarsely chopped; 125g can corn kernels, drained; 1⁄2 cup grated Tasty cheese; 2 green spring onions, finely chopped; 25g unsalted butter, melted; Extra melted unsalted butter, for greasing; 1⁄4 cup spreadable cream cheese; 1⁄4 cup tomato relish

Need a new lunchbox addition? Try these Ham, Corn and Cheese Pikelets

This easy make-ahead lunch is something the kids will just love!

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Serves 32

Prep

20M

Cook

18M

Total

38M

Ingredients

1 cup self-raising flour

1 tsp baking powder

3⁄4 cup milk

2 eggs

70g sliced leg ham, coarsely chopped

125g can corn kernels, drained

1⁄2 cup grated Tasty cheese

2 green spring onions, finely chopped

25g unsalted butter, melted

Extra melted unsalted butter, for greasing

1⁄4 cup spreadable cream cheese

1⁄4 cup tomato relish

Method

The night before, sift our and baking powder into a large bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add to the flour. Whisk until smooth. Stir in ham, corn, cheese, onions and butter until well combined.

Grease a large, non-stick frying pan with extra butter over a medium to low heat. Spoon a tablespoon of batter into the pan. Repeat to make eight pikelets.

Cook for about 2 to 3 minutes on each side, or until lightly golden on both sides. Remove. Cool to room temperature. Repeat with the remaining batter, greasing the pan in between batches.

Spread cream cheese over half the cooled pikelets. Top with relish, then remaining pikelets. Wrap in plastic wrap. Place in a snap-lock bag or an airtight container. Seal. Refrigerate.

The next morning, pack pikelets into lunch boxes.

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