This golden oldie still pleases family and friends to this day. It’s perfect to serve at a braai. Or, if you prefer, you can serve it together with a mixed salad for lunch or as a vegetarian meal.

Ingredients

• 4 large eggs
• 65 ml melted butter
• 250 ml (1 C) self-raising flour
• 5 ml (1 t) salt
• 2 x 400 g cans Rhodes Quality Cream Style Sweetcorn
• 250 ml (1 C) grated cheddar cheese
• 45 ml (3 T) chopped parsley

Method

1. Beat the eggs with the melted butter.
2. Sift in the flour and salt and mix well.
3. Stir in the Rhodes Quality Cream Style Sweetcorn and pour into a greased oven dish.
4. Combine the grated cheese and parsley and sprinkle on top then bake in a preheated oven at 180C for an hour or until baked through.