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Pumpkin, corn and bacon slice. (PHOTO: Magazine features)
Prep Time: 40min
Servings: Makes 16 slices
Cooking Time: 40min
Ingredients
- 500g - pumpkin
- 300g - corn kernels, drained
- 4 - shortcut bacon rashers, chopped
- 4 - green onions, chopped finely
- 4 - eggs, beaten lightly
- 15ml - chopped sage leaves
- 250ml - coarsely grated cheddar
- 125 - self-raising flour
- - salt and pepper
- - tomato relish, to serve
Method
Preheat the oven to 180°C. Grease a 20x30cm slice pan and line with baking paper, extending the paper 5cm above the sides.
1 Peel and coarsely grate the pumpkin. Squeeze out as much liquid as possible. Transfer to a large bowl.
2 Pat corn kernels dry with a paper towel. Add the pumpkin in a bowl along with the bacon, green onions, eggs, sage, half the cheddar and the flour. Mix well to combine. Season.
3 Pour the mixture into the prepared pan and smooth the surface. Scatter the remaining cheddar over. Bake for 35 minutes or until firm, golden and cooked through. Cool in the pan for 15 minutes before slicing into 16 pieces. Serve with tomato relish.
