by Kyla Van Heerden

Recipe by Abigail Shidute


  • 500ml maize meal
  • 1 tin corn kernels
  • 1 tablespoon butter
  • 400g mushrooms, cut into thin layers and cooked
  • 150g grated mozzarella or cheddar cheese
  • 250g streaky bacon, chopped into bite-size pieces and fried until crispy
  • handful of chopped fresh parsley
  • salt & pepper


  1. Heat the oven to 180°C.
  2. Line a 5cm deep baking sheet tin with baking paper.
  3. Prepare the porridge according to the packet instructions, add butter and corn kernels. Combine the sweet corn into the pap.
  4. Press pap into the bottom of the prepared baking sheet.
  5. Scatter the bacon and mushroom pieces on top of the pap, season with salt and pepper.
  6. Scatter the cheese over the pap and bake for 5-10 minutes, or until the cheese has melted.
  7. Sprinkle fresh parsley over the cheese.

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