Sweet Corn with Cheesy Crust
Introduction
Midweek supper, adjunct to a roast chicken, or a brunch staple, this inexpensive, super-tasty dish using canned corn is a winner. It’s delicious with sliced ham, crisp rashers of bacon or small sausages, baked tomatoes and salad.
Serves: 4
Ingredients
1 medium onion, peeled and finely chopped
1 Tbsp butter
1x 400g (14 oz) tin cream-style sweet corn
1 Tbsp chopped parsley
1 cup grated tasty cheese
1 cup soft white breadcrumbs
¼ tsp salt
Freshly ground black pepper
Method
1 Preheat oven to 190°C (375°F). Put onion and butter in a small saucepan, cover with a lid and cook gently for 7-10 minutes, until tender but not coloured. Remove lid and increase the heat and cook for several minutes more, until golden.
2 Combine corn, parsley, onion and salt and pepper to taste. Pile into a greased ovenproof dish (about 18-20cm / 7”-8”). Mix cheese, breadcrumbs, salt and pepper to taste. Spoon over corn mixture. Bake for 20-25 minutes until golden and bubbling around the edges.
Recipe Notes
Use soft white breadcrumbs – don’t sub in panko crumbs. Buy a loaf of thick, white ‘toast’ bread, lay the slices (about 5) on a tray to dry (leave until the surface of the bread feels a little dry), remove crusts, then liquidise or blend into crumbs.
