Cheesy corn cakes

Ingredients (makes 12):
175g plain flour
2 eggs, beaten
125ml fresh milk
200g sweet corn kernel
5 slices of cheese, cut into small pieces
2 tsp canola oil
2 tbsp chopped spring onion (optional)

Method:
1. In a mixing bowl, add eggs and milk to flour. Mix well until smooth.
2. Stir in corn, cheese and spring onions.
3. Heat half the oil in a non-stick frying pan. Add 6 spoonfuls of the mixture in 6 dollops to the pan. Flatten each out slightly with the back of a spoon, keeping them separate. Cook over medium heat until golden brown (about 1 1/2 minutes each side).
4. Remove from the pan and repeat the same process with the rest of the mixture.

Tips:
Goes well with tomato ketchup.

Recipe source: Today newspaper