Sweetcorn Tart
- You
- May 25, 2015
- 1 min read
Some sweetcorn tart to serve with your meat!
Ingredients
250 ml (1 c) sugar
125 g butter
6 extra-large eggs
250 ml (1 c) cake flour
5 ml (1 t) baking powder
2 ml (½ t) salt
2 cans (410 g each) creamed sweetcorn milk
Method:
1 Preheat the oven to 180 °C. Grease a medium ovenproof dish (or 6-8 ramekins) with butter or non-stick spray.
2 Cream together the sugar and butter with an electric beater. Beat for about 5 minutes.
3 Add the eggs one by one, beating well after each addition.
4 Sift the flour, baking powder and salt over the egg mixture and mix well.
5 Add the sweetcorn. Fill one of the empty cans with milk and mix into the batter.
6 Fill prepared dish/es with batter. Bake for about 1 hour or until firm. Serve hot.
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