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Corn Spoonbread

July 18, 2013

After Church Food

Sundays for me are all about praising the lord, counting my blessings and eating real good food.  Corn is Sunday food.  You can not have a perfect Sunday dinner without corn it is like a roast dinner without roast potatoes.  There is no point.  Here is a corn side dish which is really easy and delicious alongside a variety of dishes.

This recipe was adapted from Helen Aitken’s The Really Useful Ultimate Student Vegetarian Cookbook (Murdoch Books 2008).

Corn Spoonbread

Ingredients:

125g creme fraiche, 1 egg (beaten), parmesan cheese (grated), 15g self- raising flour,  200g drained tinned sweetcorn, 1 tsp cayenne pepper, salt and pepper, butter.

Method:

1. Combine the fraiche, egg, 15g parmesan cheese and flour in a large bowl.
2. Fold in the sweetcorn and cayenne pepper and add a dash of salt and pepper.
3. Spoon into an oven proof dish.
4. Bake for 30 minutes at 190 degrees C.

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