I really loved this. It was like a very stiff bread sauce with sweetcorn and sausages. The flavour was fantastic. In the original recipe the sausages are cut in half but I forgot that step! It probably looks better to do that, so next time I'll try it.
Sausage and Corn Bake (from The English Kitchen)
1 418g tin of creamed corn
1 285g tin of sweetcorn, drained
115g butter, melted
125ml of water
1 tbsp chicken boullion powder/liquid stock
1 tsp mixed herbs
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
170g coarse dried bread crumbs
Preheat oven to 180C. Grease a shallow 1 litre baking dish.
Mix all the ingredients, except for the sausages in a bowl, stirring well to combine. Spread in the baking dish.
Brown the sausages all over in a hot pan, then nestle them into the corn mixture. Bake for 30 to 35 mins until browned.