Creamed Sweetcorn Bake

Flat-bottomed Potjie No: 3 Pot guide
Serves: 6 as a side dish
Cooking Time: 1 hour
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Ingredients

750 ml whole kernel corn (fresh, canned or frozen)
30 g butter
1 onion, chopped
3 eggs
100 ml mayonnaise or cream
5 ml salt
Freshly ground black pepper to taste
5 ml dry mustard
200 ml grated Cheddar cheese

Method

• If using fresh mealies, cut kernels off cob or if using canned mealies, drain.
• Melt butter in potjie, add onion and sauté until transparent.
• Beat eggs and remaining ingredients, except cheese, together.
• Mix egg, onion and mealies and spoon into greased potjie.
• Sprinkle with cheese.
• Cover with lid and place a few small coals on top of the lid to melt the cheese and become golden brown.
• Bake slowly over a small fire for 30-40 minutes or until set.