Sweetcorn Custard


When we barbeque (called a braai in South Africa) this is one dish that I make regularly and it is very popular with those who don’t like salad.  It is so popular that I usually now double the recipe so we can have extra with those leftovers the next day.  I must say it tastes better than it looks!  The recipe serves 4 or 5.

1 can (420 g) creamed sweetcorn

1 chopped onion sauteed in 30 ml oil

2 eggs, beaten

85 ml milk

75 g butter, melted

15 ml cornflour

10 ml sugar

salt and pepper to taste

grated cheddar cheese for sprinkling on top

————–

Mix together all the ingredients except the cheese.

Pour into a well buttered dish, top with grated cheese and bake at 180 C for 40 – 45 minutes until custard sets.

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2 thoughts on “Sweetcorn Custard

  1. Would “corn flour” be what we, in the USA, call “corn starch”? Ours is used as a thickener in fruit pies and sometimes pudding. It cooks up to produce a clear product. This sounds good and similar to what we call spoon bread.

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