Probably a lesser known South African Favorite. This Creamed Sweetcorn Bake is the perfect side dish to almost any meal. Eat it warm or cold.
Serves 6-8
3 eggs
⅓ c (80 ml) sugar
3 Tbsp (45 ml) cake flour
salt and freshly ground black pepper to taste
½ c (125 ml) Clover full cream milk
½ c (125 ml) Clover cream
¼ c (60 ml) melted Clover Springbok butter
450 g corn kernels
1 red chilli, deseeded and finely diced
1 c (70 g) fresh white breadcrumbs
½ c (125 ml) grated Clover Cheddar cheese
½ t (2 ml) cayenne pepper
Preheat the oven to 180 °C and grease a 1-litre ovenproof casserole with some butter. Place the sugar and flour in a large bowl. Whisk the eggs, milk, cream and melted butter together in a jug. Whisk the wet ingredients into the flour mixture.
Stir in the corn and chilli. Pour the mixture into
the baking dish. Combine the breadcrumbs, cheese and cayenne pepper together and sprinkle over the corn mixture. Bake for 30-35 minutes or until the topping is golden brown.
