Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



45 ml butter
15 ml oil
1 onion, chopped
1 clove garlic, crushed
1 red pepper, chopped
3 spring onions, chopped
45 ml fresh coriander, chopped
Salt & freshly ground black pepper to taste
A pinch of chilli flakes
1 x 410 g can whole kernel corn, well drained
6 peppadews, chopped (optional)
160 g LANCEWOOD® Mature Cheddar or Cheddar, grated
1 x tub LANCEWOOD® Sour Cream
4 extra large eggs
125 ml milk
30 ml flour


Preheat the oven to 180°C. Heat the butter and oil and fry the onion, garlic, pepper and spring onions until soft and golden. Add the coriander, seasoning, chilli flakes, corn, peppadews (if using) and cheese and remove from heat.

Using a separate bowl, beat the sour cream, eggs, milk and flour together. Mix with the cheese and corn mixture and pour into a greased round or square baking dish. Bake for 30 minutes until golden and set. Serve with salad or steamed vegetables.

Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Cheddar FSI

Cheddar FSI

Sour Cream FSI

Sour Cream FSI

Sour Cream

Sour Cream