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Herbed Sweetcorn Loaf

April 4, 2013

One Recipe Many Variations

I had this fantastic idea for a sweetcorn loaf, half loaf, half cake.  It tasted delicious, but I was determined to make it even better.  Every time I make a new recipe I hope to improve on it and try to make sure it is good enough to serve to others.  I changed my original sweetcorn loaf by adding changing the herbs and the type of flour.  In my opinion this version is much more filling and flavoursome.



125g unsalted butter (soft), 1 can of sweet corn at roughly 125g, 2 medium sized eggs, 125g wholemeal flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 1 tbsp herbs de provence, 1/2 tbsp dried basil.



1. Beat the butter in a large bowl until it is soft.
2. Prepare a small loaf tin and line the bottom with baking paper.
3. Using a hand blender blend the sweetcorn roughly.  (It is nice to have some kernels showing in the bread.)
4. Beat in the eggs.
5. Pre heat the oven to 180 degrees C.
6. Sift in the flour, baking powder, bicarbonate of soda and herbs.
7. Mix everything together well.
8. Spread and level in the loaf tin.
9. Bake for 30 minutes.
10. The loaf is donw when a skewer inserted into the centre comes out clean.  Leave to cool for 10 minutes before serving.


Saffy’s Serving Ideas:

1. As a side to a creamy soup like cream of tomato soup.
2. Hot with butter cheese and pickle.
3. As a side to a casserole.
4. Serve for breakfast with poached eggs seasoned with salt and pepper.


From → Baking, Sides, Snacks

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