Corny cheese bake

Bake ahead and reheat in the microwave, if required. Great served hot or at room temperature. Serves 20-24 as a nibble with drinks.

Ingredients

4	Eggs
1 cup	Cream
2 cans	Creamed corn, 410g each (Main)
2 cans	Corn kernels, 420g each, drained (Main)
2 Tbsp	Sugar
¼ cup	Rice flour
½ tsp	Smoked paprika
1 sprinkle	Chilli powder, use as much as you like, according to taste (Main)
¼ cup	Finely chopped parsley
½ cup	Parmesan cheese, grated
3 cups	Cheddar cheese, Tasty, shredded (Main)

Directions

1. Preheat the oven to 180°C. Lightly grease a 2.5 litre non-stick baking dish.
2. Whisk together the eggs and cream in a large bowl. Add the creamed corn, corn kernels, sugar, rice flour, smoked paprika, salt, pepper and chilli powder. Mix well to combine. Add the parsley, parmesan, and cheddar cheese and mix again. Pour into the prepared dish.
3. Bake for 70-80 minutes, or until the bake is nicely browned on top but still a little soft in the centre. Stand for a couple of minutes before serving. Cut into squares to serve.
4. Great accompanied by a chilli-flavoured chutney and sour cream.

More nibbles and starters from Jan

• Salmon and mango with ginger dressing
• Goat's cheese stuffed prunes