Corny cheese bake
Bake ahead and reheat in the microwave, if required. Great served hot or at room temperature. Serves 20-24 as a nibble with drinks.
|2 cans||Creamed corn, 410g each|
|2 cans||Corn kernels, 420g each, drained|
|¼ cup||Rice flour|
|½ tsp||Smoked paprika|
|1 sprinkle||Chilli powder, use as much as you like, according to taste|
|¼ cup||Finely chopped parsley|
|½ cup||Parmesan cheese, grated|
|3 cups||Cheddar cheese, Tasty, shredded|
- Preheat the oven to 180°C. Lightly grease a 2.5 litre non-stick baking dish.
- Whisk together the eggs and cream in a large bowl. Add the creamed corn, corn kernels, sugar, rice flour, smoked paprika, salt, pepper and chilli powder. Mix well to combine. Add the parsley, parmesan, and cheddar cheese and mix again. Pour into the prepared dish.
- Bake for 70-80 minutes, or until the bake is nicely browned on top but still a little soft in the centre. Stand for a couple of minutes before serving. Cut into squares to serve.
- Great accompanied by a chilli-flavoured chutney and sour cream.
More nibbles and starters from Jan