• Prep your dish: Preheat the oven to 180°C. Generously butter your oven dish, or coat it with cooking spray — this bake likes to cling, so don't skimp here.
  
• Build the dry base: In a large mixing bowl, whisk together the 1 cups maize meal and 0.8 teaspoons baking powder until evenly combined. Set aside.
• Whisk the wet ingredients: In a separate bowl, whisk the 2 large eggs, 1.5 cups buttermilk, and 170 grams butter, melted together until smooth and glossy.
• Fold in the filling: Add the 1 tin creamed sweetcorn, 1 tin kernel corn, drained, 1 tin chickpeas, drained and roughly chopped, 1 cups onion, finely diced, and 0.5 cups red pepper, finely diced to the wet mixture. Stir gently to combine — you want everything coated, not battered into submission.
• Combine wet and dry: Pour the wet mixture into the dry ingredients. Fold together with a light hand, stopping as soon as everything is just moistened. Overmixing here will toughen the bake, so resist the urge to keep stirring.
• Layer and top: Spoon half the batter into your prepared dish and spread level. Scatter over half the 1.5 cups cheddar cheese, grated. Add the remaining batter, smooth the top, then finish with the rest of the cheese for that golden, bubbling crust.
• Bake until firm: Bake uncovered until the top is golden and the centre feels firm to the touch.
• Rest before serving: Remove from the oven and let the bake rest — this allows it to set fully and makes for cleaner, neater slices.

Notes

• Chef's tip: For an extra-crisp cheese crust, finish under the grill for the last 2-3 minutes of baking. Serve warm alongside grilled meats at your next braai, or on its own with a fresh green salad.