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Corn cake

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

 1 not
 2 cups frozen corn
 1 tablespoon vegetable oil
 3 / 4 cup onion, chopped
 2 cups milk
 1 / 4 kopje cornflour
 1 / 4 cup butter
 1 teaspoon ground nutmeg
 1 / 2 teaspoon salt
 1 / 2 teaspoon ground black pepper
 1 (9 inch) unbaked pie crust
 1 not, beaten
1

Preheat an oven to 190 degrees C.

2

Place 1 egg in a pan and pour water on it 1 cm.

3

Cover the pan and bring the water to a boil.

4

Once the water boils, immediately remove from the heat and let the eggs stand in hot water for 15 minutes.

5

Pour the hot water and let the egg under cold running water lying in the sink, peel off pick and chop the egg.

6

Meanwhile, bring a pot of water to boil.

7

Stir in the corn and return to boil.

8

Cooking for 2 minutes; strain and set aside to cool.

9

Heat the oil in a saucepan over medium heat.

10

Stir in the onion and cook until the onion is soft and translucent twist, just about 5 minutes.

11

Giet of Melk in pan in klop cornflour.

12

Add butter, nutmeg, salt and pepper.

13

Bring to a boil constantly knocking, then cook for 2 minutes until the butter has melted and the sauce has thickened.

14

Stir the mixture and hard boiled eggs; pour into the pie crust.

15

Cover the bottom with the beaten egg.

16

Bake in the preheated oven until the crust are golden brown and the cake, just about 25 minutes.

Nutrition Facts

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