This is a savory baked version of a classic South American recipe. It's a corn based cheesy cake... Sounds weird, tasted lush with a salad of tomatoes, peppers, coriander, marinated onion and borlotti beans for a midweek dinner.
Recipe (serves 4 or 6 as a starter/ lunch)
1/2 cup plain flour
1/2 cup fine semolina
1 tsp baking powder
2 big tins (280g each) sweetcorn
1/2 tsp salt
1/4 cup flavourless oil
1/2 cup low fat yogurt
2 eggs
Splash milk
Good grating of mature cheddar
Pinch of chilli powder
Method
1. Line an 8" square baking tin and put the oven on to 180 degrees C.
2. Put the flour, semolina, baking powder and salt in a bowl.
3. Plop the eggs, yogurt, oil, one tin of sweet corn and milk into a jug and blitz with a stick blender for a few seconds until mainly blended.
4. Stir the yellow corn mix into the dry ingredients and the stir in the corn which you didn't blend in.
5. Bake for 20 mins, then sprinkle the cheese and chilli on top and bake for another 10 mins.
JB x
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