3 small loaves
Lunch,Dinner or Picnic
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
Preheat the oven to 180°C.
Blanch the sweetcorn in boiling salted water for 3mins, drain well after cooking.
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.
Mix together the eggs, milk, sour cream and salt, whisk together until combined. Add baking soda and vinegar, stir through.
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.
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.
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.
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.
I serve this bread with sour cream and succotash which go perfectly with braised meats, ribs, grilled chicken, drumsticks etc.
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