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.


Corn Muffins (12 Muffins)

1 c cake flour                       
1 egg, well beaten
200 ml mealie meal                
200 ml milk
25 ml sugar                           
60 g butter, melted
12,5 ml baking powder          
1 c cooked corn
3 ml salt                               
25 ml chopped spring onions
1.        Pre-heat oven to 220* C (425*F)
2.       Grease a muffin tray, well!
3.       In large mixing bowl, mix flour, mealie meal, sugar, baking powder & salt. Set aside.
4.       Blend together the remaining ingredients, pour over the dry ingredients & stir until well blended.
5.       Spoon into the muffin tray.

6.       Bake for 20-25 minutes util tops are golden brown.