Serves 4-6
130g self raising flour
1 and a ½ tsp smoked paprika
½ tsp onion salt
100g tasty cheddar, grated
⅓ cup chives or spring onions, snipped finely
180g streaky bacon, finely chopped
60g sundried tomatoes in oil, well drained, patted dry and finely chopped
4 large eggs size 7
1 cup milk — 250ml blue top
410g can creamed corn
Method
Preheat the oven to 200degC on the bake setting.
Lightly oil the base and sides of a shallow casserole dish about 7-8 cup capacity. I used an oblong dish, 26cm×18 cm×5 cm. Place a sheet of baking paper into the casserole dish to line it. The oil helps to hold the paper in place. You need a 2-3cm overhang on all sides.
Sift the flour, smoked paprika and onion salt into a medium sized bowl and set aside.
In a large bowl combine the cheese, chives or spring onions, bacon and sundried tomatoes, and using a fork stir the mix.
Tip the dry ingredients into the cheese and bacon mixture and using a fork stir lightly until combined.
Beat together the eggs, milk and creamed corn with a whisk or beater until mixed.
Stir the eggy mixture into the bowl containing the flour, cheese and bacon and stir until just combined.
Pour into the lined casserole dish and spread evenly over the base. Bake for 40-50 minutes until well risen, golden, and firm in the centre.
Cool in the tin for 10 minutes to firm before lifting out. Use the baking paper to lift out on to a serving platter.
Slice and serve.
Lasts for up to 4 days if well covered and stored in the fridge.
