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Creamed Corn Bake

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

You Will Need:

Main Dish
Main Dish

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.

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.

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