Serves 6
Hands-on time: 5 minutes
Hands-off time: 45 minutes
INGREDIENTS
1 tin (410g) Rhodes Quality Cream Style Sweetcorn
Πcup (56g) melted butter
2 large eggs
â cup self-raising flour
1Πcup grated cheddar cheese
Serving suggestion: Chopped fresh parsley
Chicken sosaties
Salad
METHOD
1. Preheat the oven to 180°C and grease a medium-sized square baking dish with non-stick spray.
2. Add the Rhodes Quality Cream Style Sweetcorn, butter, and eggs into the dish and whisk well until combined.
3. Sieve in the self-raising flour, add 1/2 cup of the grated cheese and fold through until combined.
4. Smooth the top of the mixture using a spatula or wooden spoon.
5. Sprinkle over the remaining 3/4 cup of cheese.
6. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
7. Remove from oven and allow to cool for 5 minutes before garnishing with freshly chopped parsley.
8. Serve with chicken sosaties and a dressed salad and ENJOY!
Planning to try this?
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