Creamed Sweetcorn Bake

Flat-bottomed Potjie No: 3
Serves: 6 as a side dish
Cooking Time: 1 hour
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750 ml whole kernel corn (fresh, canned or frozen)
30 g butter
1 onion, chopped
3 eggs
100 ml mayonnaise or cream
5 ml salt
Freshly ground black pepper to taste
5 ml dry mustard
200 ml grated Cheddar cheese

If using fresh mealies, cut kernels off cob or if using canned mealies, drain.
Melt butter in potjie, add onion and sauté until transparent.
Beat eggs and remaining ingredients, except cheese, together.
Mix egg, onion and mealies and spoon into greased potjie.
Sprinkle with cheese.
Cover with lid and place a few small coals on top of the lid to melt the cheese and become golden brown.
Bake slowly over a small fire for 30-40 minutes or until set.

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