Recipes by Di Swann
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Ingredients
- 2 cups self-raising flour
- ½ cup chopped parsley or chives
- 1-2 cup grated cheese
- 410g can Wattie's Cream Style Corn
- ¾ cup milk
- 50g melted butter
- 1 egg, beaten
Cream Style Corn
Cream Style Corn has been a Kiwi favourite for generations. Wattie’s uses only the finest Hawke’s Bay corn for a cream style corn that is full of goodness, flavour and taste.
Method
- Preheat oven to 200°C. Lightly grease mini-muffin tins.
- Sift flour in a bowl and season with salt and pepper. Stir through chopped herbs and cheese, keeping ½ cup of cheese aside.
- Make a well in the centre and pour in the corn, milk, butter and egg. Stir gently until just mixed and place spoonfuls into mini-muffin tins. Sprinkle with remaining cheese.
- Bake for 10-12 minutes or until cooked and golden.
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