PUMPKIN, CORN & BACON SLICE
PREP AND COOK: 55 MINS (+ COOLING)
500g Kent pumpkin
300g can corn kernels, drained
4 short cut bacon rashers, chopped
4 green onions, chopped finely
4 eggs, beaten lightly
1 tblsp chopped sage leaves
1 cup coarsely grated cheddar
½ cup self-raising flour
Tomato relish, to serve
1 Preheat oven to 180°C. Grease a 20cm x 30cm slice pan and line with baking paper, extending the paper 5cm above long sides.
2 Peel and coarsely grate pumpkin. Squeeze out as much liquid as possible. Transfer to a large bowl. Pat corn dry with paper towel. Add to pumpkin in bowl along with bacon, green onion, egg, sage, half the cheddar and the flour. Mix well to combine. Season.
Pour mixture into pan and smooth the surface. Scatter with remaining cheddar. Bake for 35 minutes or until firm, golden and cooked through. Cool in pan for 15 minutes
