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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