Makes

3 small loaves

 

Ready In:

1hour 10mins

Good For:

Lunch,Dinner or Picnic

Ingredients

  • 290g self raising flour

  • 150g sweetcorn kernels

  • 1 lrg onion-finely chopped
  • 1/2 capsicum-finely chopped
  • 1 small chilli- finely chopped
  • 70g streaky bacon-chopped
  • 1tsp coriander seed-crushed
  • 3 cloves garlic-sliced
  • 70g melted butter
  • 3 lrg eggs
  • 60g sour cream
  • 200ml milk
  • 1tsp white vinegar
  • 1tsp salt
  • 1tsp baking soda
  • 1/2 tsp paprika
  • 1/2 tsp fresh thyme-chopped
  • 90g Chedder cheese-grated

Step by Step Instructions

Step 1

Preheat the oven to 180°C.

Blanch the sweetcorn in boiling salted water for 3mins, drain well after cooking.

Step 2

 Heat a large frying pan over a high heat and add the olive oil. Add onions, bacon, capsicum, chilli and coriander seeds and fry for 3-4mins. Remove from heat to cool. 

 

Step 3

Mix together the eggs, milk, sour cream and salt, whisk together until combined. Add baking soda and vinegar, stir through.

Step 4

Place flour into a mixing bowl and add the egg mixture, stir together until combined. Mix the vegetables and cheese through the batter. Season to taste. 

Step 5

Divide the mixture into 3 greased and lined loaf tins. If your tins are larger than mine, divide between 2 tins instead and increase the cooking time by 10-15mins. 

I use tins that are 20x10cm. 

.

Step 6

Place tins into the preheated oven and bake for 20mins at 180°C. After 20mins, lower the temperature to 170°C and continue cooking for 30-35mins.

After 50-55mins cooking check to see if the bread is cooked by inserting a skewer and ensuring that it comes out clean. If not continue cooking at 170°C until cooked.

 

 

Step 7

After removing the tins from the oven, allow them to cool in the tins for 2mins, after which remove them from the tins onto a cooling rack upside down (on their crust) until compeletly cool. 

Step 8

I serve this bread with sour cream and succotash which go perfectly with braised meats, ribs, grilled chicken, drumsticks etc. 

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