Chili gives these easy to make savory squares special kick, while zucchinis make them extra tender.
Servings: 12 Total time: 60 min Prep time: 20 min Cook time: 40 min
1 large egg
250 ml milk
1 tbs sour cream
250 g corn flour
1 tsp sugar
1 tsp sea salt
1 tsp ground black pepper
1 small chili pepper, cleaned, finely chopped
2 tsp chili powder
250 g zucchini, peeled, grated
3 - 4 tbs sour cream
Mix and combine egg, milk and sour cream with a hand mixer for 2 to 3 minutes.
Add corn flour, sugar, salt, pepper, chopped chili pepper and chili powder. Mix for 1 minute until smooth.
Stir in grated zucchini.
Tip the mixture into the small (20 cm x 28 cm), square baking pan, greased and sprinkled with bread crumbs. Smooth the top of the batter.
Bake in the oven at 200°C for about 30 minutes. Then take it out and cut into equal squares. Smear sour cream on top and return the pan to the oven. Continue to bake for 5 - 10 minutes until golden.
Serve warm with milk or yogurt or as a savory entree.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...