Summer corn bake

Ingredients

6-7	thin slices brown bread
Spray oil	for greasing
1	onion, diced
1 cup	fresh or frozen whole kernel corn
3	eggs, lightly beaten
1 1/2 cups	milk
Salt and pepper	to taste
Chilli powder	to taste
3/4 cup	shredded tasty cheddar cheese

Directions

1. Remove the crusts from the bread. Cut each slice in half diagonally.
2. Brush a 23-25cm baking dish with oil. Line with the bread, standing the points over the rim of the dish.
3. Sauté the onion in a small pan in the remaining oil for 2 minutes. Add the corn. Continue cooking for another 2 minutes, stirring constantly. Spoon into the baking dish. Combine the eggs, milk and seasonings and slowly pour over the corn. Stand for 30 minutes.
4. Preheat the oven to 180°C.
5. Top the corn mixture with the cheese. Bake for 40 minutes or until set. Excellent served as a lunch or a light meal.