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.