Sweetcorn Bread
This is a no knead, no rise recipe
Makes enough for: 1 loaf bread
Ingredients
- 335 g self raising flour, sifted
- 3.75 mls baking powder, sifted
- 1.875 mls fine salt
- 1.25 mls ground paprika
- 165 g corn kernels
- 165 g cheddar cheese, grated
- 85 g Parmesan cheese, grated
- 2 eggs
- 400 mls buttermilk
Method
- Preheat the oven to 180° Celsius
- Place the flour, baking powder, salt and paprika into a large mixing bowl
- Add the corn, cheddar and parmesan and stir to combine
- Place the eggs into a mixing jug and whisk to slacken
- Add the buttermilk and whisk to combine
- Pour this mixture into the flour and fold in until just combined
- Pour the batter into a lined loaf tin and place into the oven to bake for 75 minutes
- Remove from the oven and place the tin onto a wire rack and leave to cool in the tin