Sweet Corn Bites with Pancetta

DifficultyBeginner

Sweet Corn Bites with Pancetta

Casserole
Yields6 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients:
 15 ml First Choice Olive Oil
 15 g First Choice Butter
 150 g pancetta
 2 spring onions, chopped
 1 small fennel bulb, chopped
 1 small red pepper, chopped
 500 g corn off the cob
 70 g self-raising flour
 salt and black pepper to taste
 125 g First Choice Mature Cheddar Cheese, grated
 125 ml First Choice Vanilla Velvet
 125 ml First Choice Cream
 2 eggs
Directions:
1

Preheat the oven to 180°C and grease a muffin pan very well. Cut strips of baking paper and line each muffin hole (this will help to lift out the corn bakes after baking).

2

Heat the First Choice Oil in a frying pan and cook half of the pancetta. Remove from the pan and chop. Keep aside.

3

Add the First Choice Butter to the pan and saute the spring onion and fennel for about 2 minutes. Add the red pepper and cook for another minute. Season and add to the chopped pancetta.

4

Combine the corn, flour and the cooked spring onion mixture and mix well. Mix in the First Choice Mature Cheddar grated cheese.

5

In another bowl, combine the eggs, First Choice Vanilla Velvet and the First Choice Cream. Mix well and add to the corn mixture.

6

Mix well to make the batter.

7

Spoon the batter into the lined muffin holes and top with the rest of the pancetta.

8

Bake in the preheated oven for about 20 minutes. Reduce the heat after 10 minutes to 160°C.

9

Serve immediately with more chopped spring onion as garnish.

10

OPTIONAL: bake in a large ovenproof dish for a casserole instead of making individual ones.

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Ingredients

Ingredients:
 15 ml First Choice Olive Oil
 15 g First Choice Butter
 150 g pancetta
 2 spring onions, chopped
 1 small fennel bulb, chopped
 1 small red pepper, chopped
 500 g corn off the cob
 70 g self-raising flour
 salt and black pepper to taste
 125 g First Choice Mature Cheddar Cheese, grated
 125 ml First Choice Vanilla Velvet
 125 ml First Choice Cream
 2 eggs

Directions

Directions:
1

Preheat the oven to 180°C and grease a muffin pan very well. Cut strips of baking paper and line each muffin hole (this will help to lift out the corn bakes after baking).

2

Heat the First Choice Oil in a frying pan and cook half of the pancetta. Remove from the pan and chop. Keep aside.

3

Add the First Choice Butter to the pan and saute the spring onion and fennel for about 2 minutes. Add the red pepper and cook for another minute. Season and add to the chopped pancetta.

4

Combine the corn, flour and the cooked spring onion mixture and mix well. Mix in the First Choice Mature Cheddar grated cheese.

5

In another bowl, combine the eggs, First Choice Vanilla Velvet and the First Choice Cream. Mix well and add to the corn mixture.

6

Mix well to make the batter.

7

Spoon the batter into the lined muffin holes and top with the rest of the pancetta.

8

Bake in the preheated oven for about 20 minutes. Reduce the heat after 10 minutes to 160°C.

9

Serve immediately with more chopped spring onion as garnish.

10

OPTIONAL: bake in a large ovenproof dish for a casserole instead of making individual ones.

Sweet Corn Bites with Pancetta
IngredientsDirections