Corn Fritter Loaf
Serves: 10
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 ¼ cups self-raising flour
- 1 cup instant polenta
- ½ teaspoon baking powder
- ½ cup sour cream, reduced fat
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons plant-based spread or margarine, melted and cooled
- 420g can corn kernels, drained
- 1 red or green capsicum, finely diced
- ½ cup reduced fat tasty cheese, grated
- 2 spring onions, thinly sliced
- ¼ cup fresh coriander, finely chopped
- Black pepper, to taste
- 185g can corn kernels, drained
Method:
- PREHEAT oven to 180°C. Lightly grease a loaf tin and line with baking paper, allowing paper to overhang sides.
- WHISK together flour, polenta and baking powder in a large bowl.
- WHISK sour cream, buttermilk and eggs in a separate bowl, then slowly whisk in melted spread.
- POUR wet ingredients into the dry ingredients and mix until just combined.
- ADD large tin of corn kernels, capsicum, half the cheese, spring onions, and coriander, and fold to just combine. Season with pepper.
- TRANSFER batter into prepared tin and smooth the top.
- COMBINE remaining cheese and small tin of corn kernels and press evenly on top.
- BAKE for 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean.
- STAND in tin for 10 minutes before transferring to a wire rack to cool completely.
- CUT into slices and serve with sour cream, avocado slices, sweet chilli sauce and coriander.
What's Great About It:
This tasty savoury loaf is a fun twist on classic corn fritters. Try grilling thick slices in a sandwich press for a deliciously crunchy breakfast or snack. Serve with the suggested toppings, or pair with tomato chutney or fresh chilli.
