Since I’ve been on a bit of vegetable theme lately on this blog, I thought I’d share another one with you that is a particular favorite. Aside from tasting great, part of the attraction is once you’ve got the chopping and grating done, this is so simple it doesn’t take much time to make. Good for the busy cook.
Although this recipe uses vegetables, it also includes bacon, so sorry, if you’re vegetarian you’ll have to pass on this one. In my opinion, it loses too much in taste if you omit the bacon. Sorry too, it won’t work for those on dairy free diet either, but it is suitable for the gluten free.
I am a big fan of corn in recipes too but mostly I prefer to use tinned corn, purely for convenience sake. I use Spanish onions quite a bit. When they are on special, which sadly is not that often, I buy up big. I use them mostly because I like the color it adds but you could just use brown onions of you prefer. If you are budget conscious, they are usually cheaper anyway.
Corn Bake
Ingredients
1 Spanish onion peeled and chopped finely
1-2 cloves crushed garlic
Half cup peeled and grated carrot
Half cup grated zucchini
Half cup seed and chopped green bell pepper
Half cup seeded and chopped red bell pepper
Half cup finely chopped shallots
4 rashers finely chopped bacon
15 ounce tin corn kernels
Half cup grated low fat tasty cheese
Half cup gluten free self raising flour
1 tablespoon melted butter or margarine
4 eggs
Pepper to taste
1 tablespoon rice crumbs
Method
Combine all ingredients and mix well.
Spoon mixture into a round cake tin which has been lightly greased and dusted with rice crumbs. You will need a tin about eight inches in diameter.
Bake in moderate oven for 35 minutes or till cooked. Serves 6.
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