Breakfast corn bake
- Clover
- Jan 8, 2016
- 1 min read
Ingredients Clover Mooi River Butter to grease dish 1 x ± 400 g tin cream style sweetcorn 1 x ± 400 g tin kernel corn, drained 3 eggs 30 ml corn flour 5 ml baking powder 375 ml Clover Fresh Full Cream Milk 15 ml Clover Mooi River Butter, melted 50 g / 125 ml grated Clover Cheddar Cheese Pinch salt Topping (optional) 30 - 50 ml additional grated Clover Cheddar Cheese paprika and / or cayenne pepper and / or vegetable seasoning
Method Preheat the oven to 180ºC and grease a 1 litre ovenproof dish (such as a rectangular or soufflé dish) generously with butter.
Place the sweetcorn and kernel corn into a mixing bowl.
Mix the eggs, corn flour and baking powder with a little of the milk and add to the bowl together with the remaining milk, butter and cheese and salt.
Mix well.
Pour the mixture into the dish and if preferred sprinkle with topping ingredients.
Place into the oven and bake 20 - 25 minutes or until set and nicely browned on top. Serve warm.
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