Creamy Corn & Tomato Bake with Buttery Maida Crust

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, combine the sweet corn, diced tomatoes, and chopped onion. Stir in the melted butter, soy sauce, and tomato sauce until well mixed.

3.In another bowl, whisk together the maida flour, milk, garlic powder, oregano, salt, and black pepper to create a smooth batter.

4.Grease a baking dish with a little butter or oil. Pour half of the corn and tomato mixture into the dish, spreading it evenly.

5.Pour half of the maida batter over the first layer, spreading it gently to cover the vegetables.

6.Add the remaining corn and tomato mixture on top, followed by the rest of the maida batter.

7.If using, sprinkle the grated cheese evenly over the top for a cheesy finish.

8.Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.

9.Remove from the oven and let it cool for a few minutes before serving.