CORNMEAL CASSEROLE

Today's recipe can be whipped up with minimal ingredients and is sure to leave your tastebuds dancing. Rich in protein, vitamins, carbohydrates, you name it.
  Got some cups of corn flour? Grab them and let's get cooking. It is really easy to make.

YOU NEED

• Milled corn 1.5 cups
• All purpose flour .5 cup
• Carrots, grated and chopped
• A handful of peas
• Green and red peppers, chopped
• Fillet fish
• 2 Eggs
• Seasoning cubes
• Baking powder 1tsp
• 2tsp of butter
• water
• Salt
• Vegetable oil
• Curry powder

PROCEDURES

For the batter:

• Sift cornmeal and flour together in a bowl with baking soda.
• Mix in the butter and add an egg to the dry mix.
• Add water and mix till smooth (dropping consistency not dripping).
• Leave to stand whilst you prepare the stirfry.
• Pre-heat the oven and butter your casserole pan.

The stir-fry:

• Heat some oil in a saucepan.
• Add in the chopped peppers, stir.
• Add the fish fillets and fry with the peppers.
• Add the runner beans to the mix.
• Add seasoning cubes, salt if needed and curry.
• Add the chopped carrots, fry for about a minute and then add the grated carrot. Leave some for garnishing.
• Crack the egg in and scramble. Turn of the heat. Stir and leave to simmer.
• Leave to cool.

• Add the stir fry into the batter. Stir.
• Pour the mix into the caserole pan.
• Bake till for about 15 minutes till an inserted knife comes out clean.
• Serve warm with choice beverage. Garnish with grated carrots.