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125 ml maize meal
60 ml flour
5 ml mustard powder
A pinch of salt
80 g finely grated LANCEWOOD ®Cheddar, finely grated
75 g butter, melted
15 ml sunflower oil
200 g shoulder bacon, chopped
1 large onion, chopped
2 x 230 g LANCEWOOD® Roasted Onion Cream Cheese, at room temperature
250 ml LANCEWOOD® Sour Cream or Cultured Cream
3 extra large eggs
120 g finely grated LANCEWOOD® Cheddar
30 ml maize meal
10 ml fresh thyme leaves
5 ml sugar
Salt and freshly ground black pepper to taste
1 small red onion, halved and sliced
A few sprigs of fresh thyme
Preheat the oven to 200°C. Mix all the ingredients for the crust together and press into the bottom and up the sides of a greased 20 cm in diameter spring form pan. Place on a baking sheet. Bake for 5 minutes. Cool.
Heat the oil and fry the bacon and onion until golden and soft. Set aside. Beat the roasted onion cream cheese and sour cream or cultured cream together. Add eggs one at a time, beating well after each addition. Add the bacon and onion. Mix in the cheddar, maize meal, thyme, sugar and seasoning.
Pour into the prepared crust. Arrange the red onion and thyme leaves on top. Place on a baking sheet. Bake for 15 minutes at 200 ◦C. Lower the heat to 160°C and bake for a further 40 minutes. Switch off the oven and leave to cool in the oven.
Serve slightly warmed with a side salad.
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