Sweetcorn bake

    1 hour

    A creamy and filling vegetarian main course or side dish with sweetcorn, mushrooms, eggs and cheese.


    Dorset, England, UK
    5 people made this

    Serves: 4 

    • 55g (2 oz) butter
    • 1 small onion, chopped
    • 55g (2 oz) mushrooms, chopped
    • 55g (2 oz) plain flour
    • 300ml (1/2 pt) milk
    • salt and pepper, to taste
    • 1 small tin whole kernel sweetcorn, drained
    • 225g (8 oz) grated Cheddar cheese
    • 2 eggs, separated

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 20cm (8 in) ovenproof dish.
    2. Melt butter in a saucepan, add onion and mushrooms and cook and stir for 3 minutes. Stir in flour and cook for 2 minutes. Add milk gradually and cook for 3 to 5 minutes. Season.
    3. Remove from the heat. Add the sweetcorn, half the cheese and add egg yolks. Mix well.
    4. Whisk egg whites until stiff then stir into the sweetcorn mixture. Pour mixture into the prepared dish and top with remaining cheese.
    5. Bake for 40 minutes until the top is golden brown and the cheese has melted.

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