Baked Corn and Bacon | Otago Daily Times News Online
It makes an elegant lunch or a casual dinner served with a salad. Cut into bite-size pieces, it’s a perfect appetizer – easy to eat in one bite. It is eminently transportable, which makes it ideal for picnics or lucky pots. Good hot, straight out of the oven, but I think the flavors are much more intense when cooled a bit.
For 4-6 people
130g self-rising flour
1 and Â½ teaspoon of smoked paprika
Â½ teaspoon of onion salt
100g savory cheddar cheese, grated
â cup chives or spring onions, finely chopped
180 g striped bacon, finely chopped
60 g sundried tomatoes in oil, drained well, patted dry and finely chopped
4 large eggs size 7
1 cup of milk – 250 ml of blue cap
410g creamed corn
Preheat the oven to 200 Â° C in baking mode.
Lightly oil the base and sides of a shallow pot with a capacity of about 7 to 8 cups. I used an oblong dish, 26cm Ã 18cm Ã 5cm. Place a sheet of baking paper in the gratin dish to line it. The oil helps hold the paper in place. You need an overhang of 2-3 cm on all sides.
Sift the flour, smoked paprika and onion salt into a medium bowl and set aside.
In a large bowl, combine the cheese, chives or spring onions, bacon and sundried tomatoes and, using a fork, combine the mixture.
Pour the dry ingredients into the cheese and bacon mixture and with a fork, stir lightly until combined.
Beat together eggs, milk and cream of corn with a whisk or mixer until blended.
Add the egg mixture to the bowl with the flour, cheese and bacon and stir until just combined.
Pour into the lined gratin dish and distribute evenly over the bottom. Bake for 40 to 50 minutes until well risen, golden brown and firm in the center.
Let cool in pan for 10 minutes to firm before taking out. Use parchment paper to place on a serving platter.
Slice and serve.
Lasts up to 4 days if properly covered and stored in the refrigerator.