Savoury Sweetcorn Tart
You can also try making little individual tartlets by spooning the mixture into a greased muffin tray – perfect for filling lunch boxes!
- 300 ml milk
- 5 slices white bread, crusts removed and cubed
- 2 eggs, lightly beaten
- 43 g sachet Knorr Creamy Garlic and Herb Potato Bake
- 1 410 g tin cream style sweetcorn
- 300 ml cheddar cheese, grated
- 10 ml fresh parsley, chopped
- 30 ml margarine
- Robertsons Black Pepper, to taste
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