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American Corn Bake
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 2 | each | Eggs (60g each) |
| 250 | g | Sour Cream |
| 250 | g | Thickened Cream |
| 840 | g | Sweet Corn Kernels |
| 840 | g | Cream Corn |
| 125 | g | Meadow Lea Margarine |
| 125 | mL | Corn Maize |
| 165 | g | White Wings Plain Flour |
| 45 | g | Sugar |
| 15 | g | Baking Powder |
| 30 | g | Simply Vegetable Oil |
| 2 | g | Salt |
| 1 | g | Pepper |
Method
Step 1
Crack two eggs and whisk in a bowl.
Step 2
Add the sour cream, thickened cream, MeadlowLea Margarine, Creamed Corn and drained sweet corn kernels to the eggs. Gently combine together by pressing down on the mix and stirring.
Step 3
Once the wet ingredients have combined nicely, add the dry ingredients. Place the baking powder, sugar, corn maize and White Wings Plan Flour and mix through.
Add a splash of Simply Vegetable Oil and continue to mix.
Step 5
Poor the mix evenly into a gastro tray lined with baking paper and place into a preheated oven at 180 degrees for 50-55 minutes.
Step 6
Once cooked, cut into slices and serve while warm.
Message from chef Mitchell Davis
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