Sweetcorn tart

This versatile dish could be a sweet side dish to accompany your braai meat, or served with cream and custard for dessert.

This versatile dish could be a sweet side dish to accompany your braai meat, or served with cream and custard for dessert.



Serves 6
Preparation time: 20-30 min
Cooking time: about 1 hour

  • 250 ml (1 c) sugar
  • 125 g butter
  • 6 extra-large eggs
  • 250 ml (1 c) cake flour
  • 5 ml (1 t) baking powder
  • 2 ml (½ t) salt
  • 2 cans (410 g each) creamed sweetcorn milk

1 Preheat the oven to 180 °C. Grease a medium ovenproof dish (or 6-8 ramekins) with butter or nonstick spray.
2 Cream together the sugar and butter with an electric beater. Beat for about 5 minutes.
3 Add the eggs one by one, beating well after each addition.
4 Sift the flour, baking powder and salt over the egg mixture and mix well.
5 Add the sweetcorn. Fill one of the empty cans with milk and mix into the batter.
6 Fill prepared dish/es with batter. Bake for about 1 hour or until firm. Serve hot.

— Malinda Bennetts, Vereeniging

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