Sweetcorn, ham & cheese impossible pie

Prep 20 mins + cooling time | Cook 45 mins | Serves 4

2 sweetcorn cobs, husks removed
1 tbs olive oil + extra for greasing
1 brown onion, finely chopped
2 garlic cloves, finely chopped
200g sliced leg ham, chopped
4 free-range eggs
½ cup self-raising flour
1 cup milk
½ cup flat-leaf parsley, finely chopped
1½ cups reduced fat grated tasty cheese
Leafy green salad and tomato chutney or sweet chilli sauce, to serve

Step 1 Preheat oven to 180°C/160°C. Grease and line a 16cm x 27cm (base measurement) lamington pan with baking paper. Slice the kernels from the cobs. Set corn kernels aside. Repeat using remaining corn.

Step 2 Heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring often, for 3-4 minutes until softened. Stir in corn and ham. Cook, stirring, for 1 minute. Set aside to cool.

Step 3 Whisk eggs in a large bowl. Sift over flour and whisk until well combined. Gradually whisk in the milk. Season with salt and pepper. Stir through parsley and 1 cup grated cheese.

Step 4 Stir the cooled corn mixture into the egg mixture. Pour into prepared pan. Sprinkle with remaining ½ cup grated cheese. Bake for 35-40 minutes or until set in the centre. Stand for 15 minutes. Slice and serve warm or cold with a leafy green salad and tomato chutney or sweet chilli sauce.

Good for you ... Sweetcorn

A good source of dietary fibre which contributes to normal laxation.

Provides niacin (vitamin B3) which is needed for the release of energy from food and also the B vitamins biotin and folate. Biotin contributes to the maintenance of healthy skin, mucous membranes and hair while folate is needed for the formation of blood cells. Also provides some iron that is needed for making red blood cells.

A source of potassium that may help balance the sodium in salty foods.

The carbohydrate in sweetcorn is digested slowly and has a low glycaemic index (GI)