It’s been a while since I posted a South African recipe. I am not sure why I had not shared this one with you yet as it is one of my favourites. It is very versatile and works perfectly either as a side dish with a bbq or roast chicken but equally as well as a lunch with a side salad or even brunch with poached eggs.
Outside South Africa, it is not easy to find creamed corn but do not let that deter you, simply make your own. If you want to mimic the sauciness of the creamed corn, put the fresh or frozen corn in the food processor. Give it a whirl or two to break up the kernels. Add 1/2 cup of milk or cream and 1 tsp of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.
Ingredients:
- 100g / 7 tablespoons butter
- 2 eggs
- 100g / 1 cup self raising flour
- 1 teaspoon mixed herbs de Provence
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 250ml / 1 cup whole milk
- 410g / 14oz can creamed sweetcorn
Preparation:
Preheat the oven to 180 C / 360 F
Using an electric beater, cream the butter
Add the eggs and mix well
Fold in the self-raising flour, herbs, cayenne pepper, salt and pepper
Add milk
Add creamed corn and mix well
Bake for about 45 minutes until set
Enjoy!
photo courtesy of: https://www.robertsons.co.za
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Maison Travers 
Simple and delicious!
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Ooh that looks delicious! Canned corn both ‘niblets’ and ‘creamed’ is freely available and popular in Britain but here I am sure I will need to blitz my own which in itself is probably rather satisfying!
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I have never found any here and so need to do my own. Just takes a few minutes.
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That looks good – there will be fresh corn in the market soon – I’ll have to try it!
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Fresh corn is almost impossible to come by here, so I have to use frozen or tinned.
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That’s quite amazing, though it was never available in the UK until relatively recently and I’m sure it’s down to American films and TV.
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The french see corn as animal food and all the corn grown around me is not edible for human consumption, it is a different kind of corn.
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I think the UK was the same until they realised it was more valuable if they could get people to eat it.
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Look so Delicious!! In the states we call this Corn Pudding, great side dish, we make it at Thanksgiving and other holidays! 🙂 Cheers!!
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Oh, that is interesting. Do you add cheese in the US?
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No Nadia, we do not add cheese, its so good. Cheers!! 🙂
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This is very similar to the “baked corn” of my childhood that was always, and still is, on our Thanksgiving table here in the US. In some regions of the country, it is also called “corn pudding” (as Chef Amy points out) or “escalloped corn” (the latter seems like a bit of a misnomer to me). Your recipe sounds perfect.
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Thanks. Typically South African too. Interesting how all these dishes are served around the world with just minor variations. I love that.
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This is so great for lunch with a big bowl of fresh crisp salad 😀
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Exactly. That is exactly how we ate it a few days ago.
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Absolutely up my alley. Will try this weekend.
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I do hope you enjoy it. My neighbour in Cape Town used to make it each time they had a braai.
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