410G Tin whole kernel corn – drained

50ml Stork

50ml Flour

500ml Milk

250ml Cheese – grated

1 Egg – lightly beaten

Salt and pepper

Tomato – thinly sliced



Preheat oven 180 degrees.

Melt margerien and stir in flour to form a paste.

Remove from heat and gradually stir in the milk.

Return to heat and stir  sauce until it thickens.

Mix in mealie, cheese, egg, salt and pepper.

Place in a ovenproof dish and bake 30 minutes  or golden brown.

Serve with tomato slices on top.

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