This loaf full makes a wonderful packed lunch for kids and adults alike!
Ingredients
3 corn cobs
100g diced bacon
100g sweet potato, grated
130g unsalted butter
1 tsp smoked paprika
1 tsp coriander, ground
190g plain flour
150g polenta
3 tsp baking powder
2 tsp fine salt
250g buttermilk
120g Greek yoghurt
40g honey
4 medium eggs, room temp
2 spring onion, trimmed and thinly sliced
1 green chilli, seeds removed and diced finely
50g grated tasty cheese
Method
Preheat the oven to 180°C.
Grease a 10cm × 25cm, 8cm deep loaf pan, and line with baking paper.
Slice the kernels off the corn cobs.
Melt 20g of the butter in a large frypan over medium heat. Pan-fry two-thirds of the corn kernels with the bacon for 5 minutes, or until the corn has softened and has a little colour.
Add the spices and sweet potato and fry for a further 1-2 minutes until fragrant, then set aside to cool.
Place the flour, polenta, baking powder and salt in a large bowl and whisk to combine and sift.
In a separate bowl, melt the remaining 1 butter and combine with the buttermilk, yoghurt, honey, and eggs until well combined.
Pour the wet mixture into the dry ingredients and whisk until well combined with no lumps. Add the fried corn mixture, spring onion and chopped chilli and mix until just combined.
Pour the mixture into the prepared pan.
Combine the cheese and remaining corn kernels in a small bowl and scatter evenly over the top of the loaf. You may also choose to add sliced green chilli.
Bake on the top oven shelf for 45 minutes, then reduce the oven to 160°C and turn the pan. Bake for a further 8-10 minutes until golden on top and a skewer inserted into the middle comes out clean.
When you touch the loaf, it should feel springy.
Leave in the pan for 10 minutes, then turn out on a wire rack. Serve warm.
This delicious, wholesome loaf keeps for 3-4 days in an airtight container in the refrigerator, or it can be sliced and frozen, then toasted or warmed in the oven for 6 minutes at 160°C. It comes up a treat in a flat grill!
