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.


Cheesy Corn Muffins

The secret to a successful muffin is not to over-mix it.  Gently fold the ingredients together only until the flour has been moistened and you will get a light soft muffin.  Over-mixing will cause it to become heavy.

Cheesy Corn Muffins

10 ml oil for frying

half a large onion, chopped

500 ml flour (or 375 ml flour and 125 ml oat bran for a healthier option)

15 ml baking powder

2 ml salt

2 ml hot mustard powder

250 ml cheddar cheese, coarsely grated

2 eggs

80 ml sunflower oil

125 ml milk

250 ml cream-style sweetcorn

paprika for dusting (optional)

Heat the oil in a frying pan and fry the onion until soft.

Sift the flour, baking powder, salt and mustard powder together in a bowl and then add the grated cheese.

Beat eggs, oil and milk and add this to the dry ingredients together with the onion and sweetcorn, and mix until just combined.

Spoon the mixture into a greased 12 hole muffin pan until two-thirds full and dust with paprika if desired.

Bake at 180 C for about 20 minutes until they start to turn golden.


Add parsley, ham or bacon, chives or spring onion and garlic.

Makes about 12 muffins.