Kate's Simple Creamed Corn Damper
1 x 420gm can of Creamed Corn
2 cups self-raising flour - approx - use just 1? to begin with, then add as much extra as you need to make a smooth, soft dough.
a good pinch of salt
Preheat your camp oven/oven to hot (180ºC (350°F) to 200ºC (390°F).
Sift flour into the bowl (or just put it in). Start with 1 2/3 cups.
Add the creamed corn and mix until it starts to form a soft dough, adding a little more flour at a time until you get a nice, soft dough.
Don't overwork the dough, treat it like a scone dough.
Oven: Place on a lightly greased baking tray, and bake in a preheated oven at 200ºC for 30 to 40 minutes or until cooked through.
Camp Oven: place on a trivet in a preheated camp oven and bake for approx 30 to 4 minues or until cooked through.
Best served warm, straight out of the oven.
Would be lovely as an accompaniment to a soup, or topped with cheese and/or relish, or just plain butter.