This versatile dish can be served as the starch component of a meal when having a braai, as part of breakfast, in lunch boxes, etc.
45 g butter, room temperature
30 ml sugar
125 ml cake flour
2.5 ml baking powder
pinch salt
2 large eggs
1 x 400 g tin corn kernels, drained
1 x 400 g tin creamed sweet corn
30 ml chives, finely chopped or 60 ml spring onion, thinly sliced
60 ml red sweet pepper, finely diced (optional)
- Preheat the oven to 180 °C and grease a round (20 cm) or square ovenproof dish (20 cm x 20 cm) with non-stick cooking spray.
- Cream the butter and sugar in a medium mixing bowl with a wooden spoon.
- Add the rest of the ingredients and stir to combine.
- Pour the batter into the dish and level the top.
- Bake for about 50 minutes or until set. A toothpick inserted into the middle of the dish should come out clean. If it is not clean, bake for a few minutes longer. Set a timer so that you do not forget about it!
- Serve from the dish as the starch of the meal, i.e. instead of rice or potatoes.
6 servings.
