Creamed Corn Bake

I made this for an office lunch and was pleasantly surprised that such a simple and economical recipe got such an enthusiastic response. The mixture remains quite soft and is best served with a spoon rather than cut into wedges.

Serves 8 as part of a buffet or 6 as the main course with bread and a salad.

YOU WILL NEED

  • ½ T (7,5 ml) butter
  • ½ T (7,5 ml) canola or sunflower oil
  • 1 large onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 400 g tin creamed sweetcorn
  • 400 g tin of whole kernel corn
  • 2 eggs, beaten
  • 2 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
  • 1 cup (250 ml) mature cheddar cheese, grated
  • 2 T (30 ml) chopped parsley
  • Ina Paarman's Chilli & Garlic Seasoning
Method

Adjust the oven rack to the middle position. Preheat the oven to 180ºC.

Sauté the onion, pre-seasoned with Green Onion Seasoning in a mixture of the butter and oil until soft and golden brown. Add White Sauce Powder. Remove from the heat and add the sweetcorn, eggs, Cheese Sauce, ¾ cup of the cheese and chopped parsley. Dish into a medium size ovenproof porcelain flan or pie dish. Top with the remaining ¼ cup of cheese and sprinkle lightly with Chilli & Garlic seasoning*.

Bake for 35-40 minutes until golden brown and soft set in the middle.

*Can be pre-prepared up to this point. Bake before needed.

Ina's Tip

Instead of tinned corn, use 2 heads of fresh corn. Cut the kernels off, one must be pulverised in a blender and the other one’s kernels kept whole.

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