Sweetcorn bread
Where do you find an abundance of vegetables and fruit in winter? In the tin, says Warren Elwin.
Ingredients
| ¼ cup | Flour |
| 1 tsp | Baking powder |
| 1 ¼ cups | Cornmeal, fine ground |
| ½ tsp | Salt |
| 2 tsp | Sugar |
| 2 | Eggs |
| 1 cup | Buttermilk |
| 1 can | Creamed corn, approx 410g (Main) |
| 60 g | Black olives |
| 40 g | Pickled jalapeno chillies |
| 1 handful | Cheddar cheese, grated |
Directions
- Preheat oven to 220C.
- Sift flour with baking powder into a mixing bowl. Add cornmeal, salt and sugar.
- In a separate bowl, beat eggs with buttermilk. Add sweetcorn, olives and jalapeno peppers. Mix all together.
- Add the wet to the dry ingredients and incorporate to a batter without over mixing.
- Pour into a loaf tin, top with lots of grated cheddar cheese and bake for 35-40 minutes until firm and a skewer inserted into the middle comes out clean.