SAUTEE THE VEGETABLES:
Add olive oil to a pot, set the heat to medium.
Add the chopped onions, allow them to cook for a few minutes until lightly golden
Add red bell peppers
Add the drained canned corn
Add the sliced green olives
Add salt, pepper, smoked paprika, garlic powder, and oregano. Mix until all is Incorporated.
Add fresh chopped parsley and lemon.
Turn off the heat and reserve it.
Add the remainder of the drained canned sweet corn, add salt, black pepper, garlic cloves, And the onion, quartered,
Add the olive oil, the water, and the all-purpose flor, blend it for a few seconds, don’t overdo it or the batter won’t raise.
Add baking powder, blend for three more seconds
Pour the batter mixture into a bowl, along with the sautéed vegetables
Grease a 9x9 inches baking sheet, add the batter, top it with cherry tomatoes and fresh parsley and bake it for 35 to 45 minutes at 190C /374F.
Wait 10 minutes before slicing the bake. This bake is amazing warm but it is even better when it's cold!