In a large bowl sift together the flours, salt, baking powder, soda bicarb and chilli flakes.
In another bowl whisk together the milk, olive oil and egg. Mix in the pureed corn, oregano and crumbled cheese.
Mix the dry ingredients into the wet ingredients and finally add the corn.
Fill mold with the mixture till 3/4 full and bake for 20 minutes till done.
Notes
These cook very quickly so check at 15 minutes if you have a very hot oven. These are delicate when warm, so handle them gently while removing from the molds.