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Wyandotte Sweetcorn and Tomato Bake

The Wyandottes are a tribe of North American Indians, and sweetcorn is one of their staple foods. This recipe is an adaptation of a common Indian combination – sweetcorn and tomatoes. Serve as a sustaining accompaniment to steaks or chops or with lots of crusty bread and salad as a light lunch or supper dish.

1 oz. plus

1 teaspoon butter

½ lb. frozen sweetcorn kernels, thawed

14 oz. canned peeled tomatoes

5 oz. tomato puree

2 tablespoons flour

2 tablespoons dark treacle or molasses

2 teaspoon salt

1 teaspoon black pepper

2 teaspoon cayenne pepper

2 teaspoon dry mustard

4 oz. Cheddar cheese, grated

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a medium-sized baking dish and set aside.

In a large mixing bowl, combine the sweetcorn, tomatoes with the can juice, tomato puree, flour, treacle or molasses, salt, pepper, cayenne and mustard and, using a fork, beat well to mix. Spoon the mixture into the prepared dish, packing it down solidly with the back of the spoon.

Sprinkle over the cheese. Cut the remaining butter into small pieces and dot them over the cheese. Place the dish in the oven and bake for 30 minutes or until the top of the mixture is brown and bubbling.

Remove the dish from the oven and serve at once.

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