Try out this ir­re­sistible ba­con plan­tain corn pie loaded with tons of flavour and fresh sea­son­ings. The union of the sweet plan­tains, juicy corn and savoury ba­con, when baked to­geth­er cre­ate the per­fect bite full of good­ness. En­riched with En­joy Lac­tose-Free milk, this unique pie has a de­li­cious­ly creamy and smooth tex­ture that will keep you go­ing back for sec­onds. This dish is a must make for Sun­day lunch and hol­i­days.

IN­GRE­DI­ENTS

1 tin cream-style corn

1 tin whole ker­nel corn

1 cup corn­meal

2 cups of En­joy full-cream Lac­tose-Free milk

1 plan­tain

1 pack of ba­con

1 1/2 tea­spoon sea­son­ing salt

4 cloves gar­lic

2 blades of chives

1 small onion

1 cel­ery stalk

2 lb cheese (grat­ed)

DI­REC­TIONS

1 Chop the plan­tain in small chunks and fine­ly mince your ba­con and set aside.

2 Pre­pare your fresh sea­son­ings by fine­ly minc­ing your gar­lic, chives onion and cel­ery.

3 Pre­heat your oven to 400°F.

4 Heat your olive oil in a medi­um skil­let over medi­um heat un­til hot. Sauté your plan­tain, ba­con and fresh sea­son­ing to­geth­er for 5 min­utes.

5 In your large mix­ing bowl, pour in your cream-style corn, whole ker­nel corn, corn­meal, sea­son­ing salt and your En­joy full-cream Lac­tose-Free milk and mix to­geth­er.

6 Fold in your cooked ba­con plan­tain mix­ture. Add 1/2 your cheese and mix well.

7 In a greased bak­ing dish, pour your corn pie mix­ture and top with re­main­ing cheese.

8 Bake in the oven for 20 min­utes.

9 Re­move from oven and al­low to cool for 1/2 hour.

Slice, serve and en­joy!