Name: Mealie meal and corn bake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3 cup coarse mealie meal; 2 cup water; 1 1/2 cup low-fat milk; 1/2 tsp salt; 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

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Ingredients (10)

3 cup	coarse mealie meal
2 cup	water
1 1/2 cup	low-fat milk
1/2 tsp	salt
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

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Method:

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.

Tips

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.

Recipe from Cooking from the heart 4, courtesy Pharma Dynamics, by Heleen Meyer. Photography by Adel Ferreira.