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Corn Cakes

Posted on Thu Jul 2009 by Miranda

I am loving the slightly salted corn cakes by Mrs Crimble. They are very much like corn thins but with a slightly different taste and texture which is more crunchy. I really like them and great news is the corn cakes are free from wheat, gluten and dairy.

Corn Cake Ingredients: Corn (99.7%), sea salt.

Corn cakes

Nutrition Values Per: 100g Slice

Energy 1610 kJ
380 kcal 89 kJ
21 kcal
Protein 7.9g 0.4g
Carbohydrates 80.0g 4.4g
of which sugars 0.2g Trace
Fat 3.4g 0.2g
of which saturates 0.5g Trace
Fibre 5.4g 0.3g
Sodium 0.1g Trace


I like my corn cakes with some, sugar free peanut butter, dairy free spread, maybe a few prawns or just plain with a bowl of soup. So how do you eat yours?

One response to “Corn Cakes”

  1. Claire McAuley says:

    I too am a big fan of corn cakes / thins. I haven’t tried this variety yet but now that my current supply has run out I reckon I’ll give Mrs Crimbles Corn Cakes a go.

    I too like mine with soup or peanut butter, and also as a scoop for hummous!

    My favourite topping is a slice of ripe tomato, a few flakes of mackrel, a sprinkle of ground black pepper and a squeeze of lemon juice.

    Before I realised I shouldn’t eat goats cheese, I used to add a slice of soft goats cheese on top as well – this was an extra special treat and make me feel like I was eating a friendly version of bruschetta. If you’re able to eat dairy then this is definitely worth a try as it’s delicious.

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