Go to

Kate's Simple Creamed Corn Damper

Creamed Corn Damper

Viv Moon's Outdoor & Travellers' eCookbook

(Digital) eCOOKBOOK

Kate's Simple Creamed Corned Damper

My next door neighbour gave me this recipe, which she in turn got from her friend Kate. I've given it a go and it is really good and so simple to make. A little on the heavy side, but especially great with some soup. Would also be good toasted.
It's such an easy damper to make and tastes really good. A nice change to plain damper.


Cramed Corn Damper

Creamed Corn Damper

Creamed Corn Damper

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.



camp ovens View Campfire Cooking Products Links - click here
cooking events

View Outback Cooking Events & Competitions - click here

6 pack storage Viv's guide to Camping & Cooking Essentials