Elana's Paptert
Recipe GLPR0e6e593d84e991
A savory South African cornmeal bake topped with creamy cheddar and tangy tomato relish. This vegetarian main course combines corn flour, cheese, and eggs into a hearty casserole with a rich, melted cheese topping.
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Ingredients
250 ml corn flour
20 ml baking powder
1 tin canned sweetcorn, drained
1 tin canned corn kernels with liquid
500 ml grated cheddar cheese (for base)
2 eggs
125 ml vegetable oil
2½ ml salt
2½ ml black pepper
375 ml fresh cream
1 tin tomato relish
250 ml grated cheddar cheese (for topping)
Directions
In a large bowl, combine the corn flour, baking powder, drained sweetcorn, corn kernels with their liquid, 500 ml grated cheddar cheese, eggs, vegetable oil, salt, and black pepper. Mix until all ingredients are evenly distributed and fully incorporated.
Preheat your oven to 180°C (356°F). Grease a 20x30 cm ovenproof baking dish with oil or butter.
Pour the cornmeal batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 45 minutes, until the base is set and lightly golden. The internal temperature should reach 160°F to ensure eggs are safely cooked.
Remove the paptert from the oven. Leave the oven on at 180°C.
While the paptert is still hot, pour the fresh cream over the entire surface, spreading it evenly.
Spread the tomato relish evenly over the cream layer.
Top with the remaining 250 ml grated cheddar cheese, distributing it across the surface.
Return to the oven and bake for an additional 10 minutes, until the cheese is melted and lightly browned on top.
Remove from the oven and let rest for a few minutes before serving.
