|3 cup||coarse mealie meal|
|1 1/2 cup||low-fat milk|
|1/4 cup||olive oil — or canola oil|
|1 x 410 g||tin cream style sweetcorn|
|1||small onion — cut into thin wedges|
|3 tbsp||fresh parsley — chopped|
|1/4 cup||cheddar cheese — grated|
|1||corn on the cob — kernels cut from the cob, or 1/2 cup frozen whole kernel corn|
Preheat oven to 180°C. Place the mealie meal, water, milk, salt, oil and sweetcorn in a large mixing bowl. Stir well so that no dry meal is visible.
Lightly grease a 20 x 27 cm oven dish with oil and spoon mealie meal mixture into dish.
Arrange onion wedges on mealie meal. Mix parsley, cheese and corn and sprinkle evenly over onions.
Bake for 1 hour or until the mealie meal is cooked through. Serve hot.
- Serve with the homemade tomato sauce, if preferred.
- Bake the mealie meal mixture without the onion and cheese mixture, until cooked. Mix 1 x 410 g tin onion and tomato mix with the parsley and onion wedges. Spoon onto cooked mealie meal bake, sprinkle with cheese and corn, and bake for another 10-15 minutes or until the cheese has melted and the tomato layer is heated through. Serve immediately.