|15 ml||olive oil|
|1/2||medium onion — finely chopped|
|1||garlic clove — crushed|
|125 ml||butter — melted|
|45 ml||cake flour|
|10 ml||baking powder|
|1 x 410 g tin||Rhodes Quality Whole Kernel Corn in Brine — drained|
|1 x 410 g tin||Rhodes Quality Cream Style Sweetcorn|
|250 ml||cheddar cheese — grated|
|45 ml||flat leaf parsley — chopped|
Heat the oil in a small frying pan and sauté the onions until softened.
Add the garlic and fry for a few minutes more.
Remove from the heat.
In a large bowl, mix together the cream, eggs, and melted butter.
Whisk in the flour, baking powder and salt.
Stir in the onions and garlic.
Stir the Rhodes Quality Whole Kernel Corn and the Rhodes Quality Sweetcorn.
Stir in the cheese and the parsley.
Pour the corn batter into an oven proof casserole dish.
Bake in an oven that has been preheated to 180ºC for 40 minutes, or until the top of the casserole is golden brown and firm to the touch.