Corn and bacon bake

This is comfort food at its best, never bland nor boring — the flavours are quite zingy, with a bit of a bite — sweet-salty bacon balances the pungency of a mature cheddar and the juiciness of creamed corn envelops all.

Joan Bishop
Joan Bishop
It makes a stylish lunch or casual evening meal served with a salad. Cut into small pieces, it is perfect finger food — easy to eat in one bite. It's eminently transportable, making it ideal for picnics or pot lucks. Good hot, straight from the oven, but I think the flavours are much more intense when cooled a little.

Serves 4-6

130g self raising flour

1 and a ½ tsp smoked paprika

½ tsp onion salt

100g tasty cheddar, grated

⅓ cup chives or spring onions, snipped finely

180g streaky bacon, finely chopped

60g sundried tomatoes in oil, well drained, patted dry and finely chopped

4 large eggs size 7

1 cup milk — 250ml blue top

410g can creamed corn


Preheat the oven to 200degC on the bake setting.

Lightly oil the base and sides of a shallow casserole dish about 7-8 cup capacity. I used an oblong dish, 26cm×18 cm×5 cm. Place a sheet of baking paper into the casserole dish to line it. The oil helps to hold the paper in place. You need a 2-3cm overhang on all sides.

Sift the flour, smoked paprika and onion salt into a medium sized bowl and set aside.

In a large bowl combine the cheese, chives or spring onions, bacon and sundried tomatoes, and using a fork stir the mix.

Tip the dry ingredients into the cheese and bacon mixture and using a fork stir lightly until combined.

Beat together the eggs, milk and creamed corn with a whisk or beater until mixed.

Stir the eggy mixture into the bowl containing the flour, cheese and bacon and stir until just combined.

Pour into the lined casserole dish and spread evenly over the base. Bake for 40-50 minutes until well risen, golden, and firm in the centre.

Cool in the tin for 10 minutes to firm before lifting out. Use the baking paper to lift out on to a serving platter.

Slice and serve.

Lasts for up to 4 days if well covered and stored in the fridge.


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