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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.
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