2 tins creamed corn
1 tin corn kernels
2 1/2 cups grated zucchini (water squeezed out)
1 3/4 cups self-raising flour
1 tsp baking powder
1/4 cup finely ground parmesan cheese
1 tbsp chopped chives
2 tbsp olive oil
Salt and pepper to taste
Grated parmesan to sprinkle
Mix everything in a bowl untill well combined.
Place into a large buttered/sprayed with cooking oil baking dish and bake at 180°c for about 30 minutes or until the bake is set.
Serve as a condiment or meal with salad.
Original recipe courtesy of Renee Meskin
Adapted, Prepared, tried and tested by: Andrea Meskin
Andrea's Creamed corn and zucchini bake
February 27, 2017 | | 2 comments|