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Sweetcorn Bake
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Lancewood Sweetcorn Bake

Ingredients

30 ml butter
3 large egg(s)
830 g canned cream style sweetcorn
80 ml self-raising flour
salt  to taste
500 g LANCEWOOD® Cheddar , grated & some extra for topping

Method

Preheat the oven to 180°C. Grease a skillet pan suitable for use in the oven or an ovenproof dish with the butter.

Beat the eggs. Add the creamstyle sweetcorn and mix through.

Sift in the flour and salt. Add the cheese and mix well. Spoon into the prepared pan.

Sprinkle extra cheese over and bake for 45 – 50 minutes until golden and set.

Variation:
Fry 1 chopped red pepper and 3 chopped spring onions in a little butter until soft. Add to sweetcorn mixture.

Fry chopped bacon until crispy together with a few fresh sage leaves. Add to the sweetcorn mixture.

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