Put everything in the blender and combine swell, but not to a perfectly
smooth strain, there should be little chunks of corn observable. Pour into
a greased tin and bake for 1 hour in a medium oven. Serve with warmed syrup
poured over it. This is lighter, yet substantive, and has a unique smack.
The syrup can be flavoured with cinnamon or vanilla too. The corn should be
the sweetest and freshest available, since the recipe contains no
additional sugar or starch other than what the maize provides.

Sarah Hoskin usp1001@aberdeen.ac.uk