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Sweetcorn Pepper Bake


3 shallots; finely chopped
1 small green pepper; chopped
1 small red pepper; chopped
50 g butter
50 g plain flour
300 ml milk
450 g sweetcorn; frozen or canned
225 g Double Gloucester cheese; grated
6 eggs; beaten
2 teaspoons sugar
2 teaspoons English mustard
75 g dried breadcrumbs

Yield: 4 servings

Preheat oven to 200 C / 400 F / Gas 6. Fry the shallots and peppers in butter until soft. Stir in the flour and slowly add the milk to make a thick sauce. Add the sweetcorn and cheese. Allow the mixture to cool for 1 minute, add the eggs, sugar and mustard. Stir well. Pour into a large oven proof dish, cover with breadcrumbs. Bake for 40-50 minutes until risen and a deep golden brown.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.