Hands-on time: 5 minutes
Hands-off time: 45 minutes
1 tin (410g) Rhodes Quality Cream Style Sweetcorn
¼ cup (56g) melted butter
2 large eggs
⅔ cup self-raising flour
1¼ cup grated cheddar cheese
Chopped fresh parsley
Preheat the oven to 180°C and grease a medium-sized square baking dish with non-stick spray.
Add the Rhodes Quality Cream Style Sweetcorn, butter, and eggs into the dish and whisk well until combined.
Sieve in the self-raising flour, add 1/2 cup of the grated cheese and fold through until combined.
Smooth the top of the mixture using a spatula or wooden spoon.
Sprinkle over the remaining 3/4 cup of cheese.
Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
Remove from oven and allow to cool for 5 minutes before garnishing with freshly chopped parsley.
Serve with chicken sosaties and a dressed salad and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍