Serves 6

Hands-on time: 5 minutes

Hands-off time: 45 minutes

 

INGREDIENTS

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

 

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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5-Ingredient Mielietart